Hearty Lenten Borscht with Beans (No Tomatoes)

Delicious, red, in vegetable broth without meat! Lenten borscht with dry beans without tomatoes turns out thick due to the beans and rich due to the broth. We cook the beets completely peeled, so they retain their rich color. Herbs and garlic, added at the very end of cooking, give the borscht a most appetizing aroma.
cook time: 3h
Elijah Stroud
Hearty Lenten Borscht with Beans (No Tomatoes)

Nutrition Facts (per serving)

39
Calories
7g
Carbs
2g
Protein

Ingredients (8 portions)

Basic:

Garlic 3 clove
Salt 1 tbsp
Water 2 l
Potato 500 g
Bay leaf 1 pc
Tomato paste 4 tbsp
Parsley 20 g
Beet 300 g
Carrot 100 g
White cabbage 500 g
Bulb onions 150 g
Dill 20 g
Beans 300 g
Basil 20 g
Vegetable broth 1 l

Recipe instructions

Step 1

Step 1
How to cook lean borscht with dry beans without tomatoes? Real red borscht, hearty, rich, cooked in vegetable broth, with beans. We will cook the broth in advance and add it during the cooking process. Letʼs take dried beans. We will prepare the products according to the list, wash and peel the vegetables. We prepare borscht without frying, just boil it.

Step 2

Step 2
Letʼs start with beans. Wash the beans, add water and cook until tender for 2 hours over low heat.

Step 3

Step 3
Pour 2 liters of water into the borscht pan, put whole peeled beets in it and cook until tender for an hour.

Step 4

Step 4
While the beets and beans are cooking, letʼs get to the rest of the vegetables. Cut the onion into small cubes, grate the carrots on a coarse grater.

Step 5

Step 5
Cut the potatoes into large cubes, shred the cabbage on a shredder.

Step 6

Step 6
Finely chop the greens.

Step 7

Step 7
Squeeze the garlic into the chopped greens through a press.

Step 8

Step 8
Remove the whole cooked beets from the boiling water and put them in a cool place to cool slightly.

Step 9

Step 9
Place the potatoes and bay leaves in a saucepan, in the water in which the beets were cooked, and cook for 10 minutes.

Step 10

Step 10
Then pour the chopped onion and grated carrots into the pan.

Step 11

Step 11
Add salt to the pan and cook the vegetables for another 10 minutes.

Step 12

Step 12
After 10 minutes, add shredded cabbage to the pan and cook for another 10 minutes.

Step 13

Step 13
After the cabbage, add the boiled beans to the borscht and continue cooking for another 7 minutes.

Step 14

Step 14
Meanwhile, grate the boiled beets on a coarse grater.

Step 15

Step 15
Mix beets with chopped herbs and garlic, add tomato paste and mix.

Step 16

Step 16
Add vegetable broth and beet mixture to the borscht.

Step 17

Step 17
Mix the borscht well, bring to a boil and cook for another 2 minutes over low heat.

Step 18

Step 18
Cover the pan with borscht with a lid, turn off the heat and let the borscht brew for another 10-15 minutes.

Step 19

Step 19
Pour the borscht and beans into plates, season each portion with sour cream and serve for lunch.

Additional rubrics

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