Some people prefer fatty and rich first courses, while others, on the contrary, like light soups. Cooking without meat during fasting is especially important. So let's learn how to cook lean borsch with beans.
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So, for cooking lean borsch, the following ingredients are needed:
- boiled beets - 1 pc.;
- carrots - 1 pc.;
- potatoes - 5-6 medium-sized tubers;
- Canned red beans in their own juice - 1 can;
- garlic - 3-4 cloves;
- lemon - a quarter;
- vegetable oil - 1 tsp;
- sugar 2 tsp;
- bay leaf - 2 pcs.;
- black pepper - 5 peas;
- water - 2 l;
- salt and herbs to taste.
When all the ingredients are available, you can start cooking borsch with beans. Pour water into a large pot and boil. As soon as the first bubbles appear, you can load the potatoes that are previously peeled and diced into the container.
Fry the carrots chopped on a fine grater in vegetable oil for 2-3 minutes. Then add coarsely grated beets to it. Stir the vegetables and simmer for 5 minutes, then squeeze the lemon juice there, stir again and you can remove the pan from the heat.
When the potatoes are cooked in a pan until half-cooked, add the fried beets and carrots, as well as beans, without the need to drain the water. Boil lean borsch and cook everything together for 10 minutes. Then add sugar, salt, spices and herbs to the pan to taste, squeeze the garlic through a press. Stir borscht. Now turn off the heat, cover the pan with a lid and let the dish brew for at least 30 minutes. After half an hour, you can serve lean borsch with beans on the table.