Vegetarian Red Borscht with Canned Beans

Red borscht with canned beans and garlic, without meat. RECIPE FOR MODIFICATION Very tasty rich red borscht, suitable for vegetarians, as it is prepared without meat, in vegetable oil, with beans. To save time, I took the beans canned in tomato.
cook time: 50 min
Hazel Farrow
Vegetarian Red Borscht with Canned Beans

Nutrition Facts (per serving)

28
Calories
1g
Fat
5g
Carbs
1g
Protein

Ingredients (8 portions)

Basic:

Garlic 20 g
Salt 1 tbsp
Water 3.5 l
Potato 600 g
Green onions 20 g
Tomato paste 2 tbsp
Beet 600 g
White cabbage 400 g
Bulb onions 200 g
Vegetable oil 2 tbsp
Canned beans 240 g
Marinade (from cucumbers) 4 tbsp

Recipe instructions

Step 1

Step 1
While the water for the borscht is heating in a saucepan, prepare all the necessary ingredients: peel and wash the beets, potatoes, garlic and onions, cut about 400 g of cabbage from a head of cabbage, rinse it, and also rinse the green onions.

Step 2

Step 2
Cut the beets into small cubes.

Step 3

Step 3
Then cut the onion into small cubes.

Step 4

Step 4
Place the beets and onions in a deep frying pan or saucepan, add vegetable oil.

Step 5

Step 5
Place the frying pan on the heat, stir and pour in the cucumber marinade. Cover the pan with a lid and simmer the beets and onions over low heat for half an hour, stirring occasionally.

Step 6

Step 6
Next, cut the potatoes into large cubes.

Step 7

Step 7
Place the chopped potatoes in a pan of boiling water and cook for 20 minutes over low heat.

Step 8

Step 8
Meanwhile, finely chop the cabbage.

Step 9

Step 9
After 20 minutes, add the shredded cabbage to the pan with the potatoes.

Step 10

Step 10
Now we return to the beets and add canned beans to them.

Step 11

Step 11
Mix the beets and beans, cover the frying pan with a lid and turn off the heat.

Step 12

Step 12
Finely chop the green onions.

Step 13

Step 13
Squeeze the garlic through a press into the chopped onion.

Step 14

Step 14
Place the beets and beans in the pan with the potatoes and cabbage and mix well.

Step 15

Step 15
Following the beets, add green onions and garlic to the borscht.

Step 16

Step 16
Then add tomato paste.

Step 17

Step 17
Add salt to the borscht and mix well again.

Step 18

Step 18
Cover the pan with borscht with a lid, let it simmer for another minute and turn off the heat.

Step 19

Step 19
The borscht with beans is ready, you can pour it into plates, but it’s better to wait another half hour for it to sit in the pan. And the next day, this red borscht with beans will be even tastier.

Step 20

Step 20
Serve red borscht with beans for lunch hot, you can add a spoonful of sour cream to each serving.

Additional rubrics

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