Do you want to cook a low-calorie but tasty first course? We offer to cook delicious and satisfying borscht without meat. We are sharing a simple step-by-step recipe.

Borscht recipe without meat

Before preparing borscht, prepare the ingredients. For the dish you will need:

• 400 g beans;
• 1.5 liters of vegetable broth;
• 2 beets and potatoes each;
• carrots, onion;
• 4 cloves of garlic;

• a bunch of greenery;
• 2 tbsp. l. tomato sauce;
• freshly squeezed lemon juice;
• 1 tbsp. l. Sahara;
• Bay leaf;
• salt and spices to taste.

You also need to soak the beans in cold water in the evening and cook them in the morning.

How to cook delicious borscht with beans

We tell you how to cook delicious borscht:

• peel the prepared beets and grate them on a coarse grater, sprinkle with lemon juice;
• chop the onions and carrots, fry them in a frying pan;
• dilute the tomato sauce with three tablespoons of water and add to the onions and carrots, simmer the vegetables for about 5 minutes;

• boil the broth, cut and add potatoes to it, cook for 10 minutes;
• grind garlic, herbs, sugar and salt in a blender;
• add beans, stewed vegetables in tomato sauce and beets to the broth;
• add garlic with herbs and spices;
• cook for 10 minutes;
• turn off the stove and leave the borscht to steep for about 15 minutes.

After the dish has steeped, it can be poured into plates and served.

This borscht recipe will pleasantly surprise you with its taste. Despite the fact that there is no meat in this first dish, it turns out to be very satisfying.

What recipe do you use for borscht?

I don’t know about you, but I simply cannot imagine my daily diet without the first course. It is necessary to eat hot food every day for proper metabolism to occur in the body. One of my favorite soups is red borscht. I always cook it with beans; I simply cannot imagine this dish any other way.

Borscht is a soup made from beets. Due to this, it acquires its characteristic burgundy hue. The dish is considered truly Slavic. The name comes from the hogweed plant; it was with it that the first dish was previously prepared.

There are a sufficient number of varieties of today's dish, but for now we will touch on the topic of soup with beans. This ingredient is often used to prepare a lean version. This can be justified by the high protein content in legumes, the presence of which exceeds even some types of meat.

You can serve the first one with sour cream or mayonnaise. I also like to cut myself a head of onion and eat it purely as a bite. Today I will also tell you the secret of how to cook borscht so that it does not lose color. So let's get started!

A dish prepared according to this recipe will delight all household members and they will definitely ask for more. We will cook in a 3-liter saucepan, so calculate the amount of ingredients for your volume of dishes in advance.

Source: https://youtu.be/G5AqAMh7Iu8

Ingredients:

• Pork ribs – 500 g
• Potatoes – 5 pcs.
• Beets – 1 pc.
• Beans – 1 cup
• Cabbage – third fork
• Carrots – 2 pcs.
• Onion – 2 pcs.
• Tomato puree – 30 g
• Garlic – 4 cloves
• Apple cider vinegar – 2 tbsp. l.
• Sugar – 1 tsp.
• Bay leaf
• Salt pepper

Cooking method:

1. Cooking borscht begins with broth. You can take any meat, in our case it’s pork ribs. Fill half a pan with water and put 1 small onion and ribs in it. Place the container on medium heat and cook the broth.

If you wish, you can also add parsley roots and cilantro, you will get a very pleasant aroma and taste.

2. While everything is cooking, it’s time to get to the vegetables. Cut the potatoes into medium cubes and set them aside, it’s better to add water so that they don’t turn black. Chop the onion into small fragments.

With carrots, things are a little different; they need to be cut into strips. You can, of course, grate it, but chopped will have a more aesthetic appearance in the soup. We do the same with beets, only you can cut them larger.

3. You will need approximately 300 g of cabbage, chop it finely. Also, for ease of operation, you can use a shredder. There is no need to chop the vegetable too much. The garlic should be finely chopped, or you can put it through a press at the very end.

In order to quickly peel a head of garlic, you can simply press on it from the plumage side, put it in a bowl, cover it with another one and shake it thoroughly. Having completed these steps, the husks will separate from the cloves.

4. After the broth boils, a foam forms on the surface, it must be removed otherwise the borscht will turn out cloudy and films will appear. Next, add the beans to the pan. It must be soaked in advance (overnight). If you haven’t done this, then add the beans to the meat at the very beginning of cooking and cook for 1.5-2 hours. Or use a canned product.

5. Meanwhile, put a frying pan on the stove and pour vegetable oil into it. Sauté onions and carrots until tender. Vegetables should take on a golden hue. It is best to first fry the onion until golden brown and then add the carrots. We transfer the finished sauté into a separate container.

6. Now pour oil into the pan again, only now we will cook the beets. Fry it over medium heat for 2-3 minutes. Then pour vinegar into the vegetable and reduce the heat slightly. Simmer the root vegetable for another 5 minutes. After a while, add half a glass of broth from the pan to the pan and cover with a lid, simmer for 5 minutes.

7. After stewing the beets, add the prepared sauté mixture and mix everything. Add tomato paste or puree, sugar, a third of tsp. ground pepper, 1/2 tbsp. l. salt and a couple of bay leaves. Simmer the dressing for 5-10 minutes until cooked.

After a while, the water in the pan will evaporate; you need to add it to the desired level. Keep in mind that other ingredients will be added to the total volume.

8. We take the meat and onions out of the broth, throw out the latter, and cut the meat product into pieces. We send it back into the liquid and add potatoes and cabbage there. Cook the food until done. The cabbage should not be overcooked; it would be better to feel a little crunchiness.

9. Now all that remains is to add the dressing and add salt to taste. Then add the garlic, stir, let it boil and turn off. If there is not enough sourness, then add a little more citric acid.

Be sure to let the borscht steep for at least half an hour. Then you can pour the soup into bowls and serve. Don't forget to serve sour cream.

Lenten borscht with beans and sprat in tomato

Borscht itself is a high-calorie dish, especially considering the richness of the broth and the meat content in the soup. To relieve the body a little, you can prepare a regular lean product by adding sprat to the main ingredients. Fish will give the dish a special taste, which will make the soup more than just a vegetable stew.

Ingredients:

• Potatoes – 4 pcs.
• Beets – 1 pc.
• Cabbage – 200-300 g
• Sprat in tomato – 1 can
• Onion – 1 pc.
• Carrots – 1 pc.
• Beans – 150 g
• Salt, pepper, spices - to taste

Cooking method:

1. Place a pan of water on the stove (in our case, a 3-liter one) and pour the beans into it. We send it to cook. By the way, the beans must be soaked in advance, preferably overnight, so that they swell and cook faster.

If you use red beans, it is best to boil them in advance, and then add them to the borscht at the very end. It's just that when cooked, red beans give off an unsightly color.

2. Cut the onion into small pieces, and grate the carrots on a fine grater. Place a frying pan on the fire and pour vegetable oil into it. We send the vegetables to sauté until the carrots give their color.

3. Next add beets to the vegetables; they also need to be grated or cut into small strips. Fry the contents of the pan until cooked. We will use sprat with tomato, but if you want, you can add more tomato paste or juice to the dressing. It is also recommended to add a little liquid to the sauteing so that everything is stewed.

4. Peel the potatoes and cut them into small cubes. Finely chop the cabbage. It is more convenient to use a shredder for this. Place these 2 vegetables in a common pan with the beans. At this stage, add salt to the borscht. Cook all the contents until done. All vegetables should be soft, especially beans.

Did you know that there are more than 200 varieties of beans, but only 4 types are widespread: green, white, purple and yellow. Believe it or not, there are even varieties that smell like mushrooms.

5. When everything is cooked, you can add the last ingredients. Add the prepared dressing and sprat to the pan. Pepper, add salt, add desired spices and mix. Let the borscht boil. As soon as it boils, turn off the gas, cover the pan with a lid and let it brew.

You can add to this soup not only sprat, but also any other similar fish, for example, gobies in tomato. Be sure to prepare this first course; it is perfect for those who are on a diet or for those who have run out of meat supplies at home.

Delicious Ukrainian borscht with meat and beets

No matter how strange it may sound, there are a sufficient number of recipes for traditional Ukrainian borscht. It all depends on preference. There are, so to speak, required ingredients, and there are desirable ones.

By the way, in Ukraine, this dish can serve not only as lunch. It is also customary to serve it at funerals.

Ingredients:

• Beef on the bone – 1 kg
• Potatoes – 3 pcs.
• Beets – 1 pc.
• Cabbage - half a fork
• Onion – 2 pcs.
• Carrots – 2 pcs.
• Tomato paste – 70 g
• Red beans – 1/2 cup
• Garlic – 4-5 cloves
• Vegetable oil
• Vinegar 9% – 1.5 tbsp. l.
• Sugar – 1.5 tsp.
• Black peppercorns – 10-15 pcs.
• Bay leaf – 3 leaves
• Salt, pepper - to taste

Cooking method:

1. Pour water into a saucepan and add meat there. Let it cook over medium heat. After boiling, foam forms on the surface of the soup; it must be carefully removed as it appears. Next, add beans, 1 onion, 1 carrot, bay leaf and peppercorns to the meat. It is better to chop vegetables coarsely so that it is easier to catch them later. Cook the broth until the meat is cooked (1-1.5 hours).

2. While we are preparing the base, we can start sautéing, we will have two of them. For the first frying, cut the onion into small cubes and grate the carrots. Place the frying pan on the stove, pour in vegetable oil and add vegetables. Fry the sauté for 7-10 minutes until it acquires a golden hue.

3. Next add tomato paste, mix and fry for another 5-7 minutes. If the vegetables start to burn, add more oil or water. For now, transfer the finished roast into a separate container.

If you have tomatoes at home, then instead of paste you can use them; literally 2 pieces will be enough.

4. For the second dressing, grate the beets and place them in a heated frying pan with vegetable oil. Fry for 5 minutes. Next, pour in 50 ml of water, vinegar, add sugar and mix everything. The main thing is not to overdo it with vinegar or sugar, otherwise it will turn out either sweet or sour. Simmer the vegetable over low heat until tender, about 10 minutes.

5. Take the cabbage and chop it finely. Then you can mash it with salt so that it decreases in volume and makes it easier to put into the pan. For the indicated volume of vegetables, 1.5 tsp is enough. salt. We do whatever we like with the potatoes; you can cut them into cubes or into wedges.

6. When the meat in the broth is cooked, you need to take it out, cut it into portions and throw it back. Vegetables must also be removed from the pan, except beans. It's time to add potatoes and cabbage to the soup. Cook all the contents until half cooked. When this happens, add the first roast and mix. Now cook everything until fully cooked.

7. At the end, add beetroot dressing to the borscht, mix everything well, add salt, pepper, squeeze out the garlic and cook for another 2 minutes. If necessary, sweetness and sourness can be balanced with sugar and vinegar.

It is necessary to add sauteed beets already at the moment when the potatoes are cooked, because the dressing contains vinegar, and potatoes cook in an acidic environment for a long time and harden.

That's it, the first dish is ready, just be sure to let it brew. It is also recommended to simmer the soup after cooking over low heat for 10 minutes under a closed lid. This way all the odors of spices will be softened and the hot dish will be richer.

Dressing for borscht for the winter

It's no secret that you can make borscht dressing for the winter. This is very convenient for the cold season. As a rule, in winter all vegetables are of poor quality and contain few vitamins. And having prepared everything in advance, you can simply get a ready-made vitamin set and in a short period of time you will have a tasty and rich soup on the table.

Ingredients:

• Beetroot – 1.5 kg
• Carrots – 500 g
• Beans – 1 cup
• Onion – 500 g
• Twisted tomatoes – 1.5 kg
• Bell pepper – 500 g
• Vegetable oil – 250 ml
• Vinegar (9%) – 100 ml
• Sugar – 100 g
• Salt – 1.5 tbsp. l.

Cooking method:

1. Place the twisted tomatoes in a saucepan. Add vegetable oil to them and put everything on the stove. Bring the mixture to a boil.

2. Add grated beets and 50 ml of vinegar to the boiling tomatoes. Mix everything. In this form, the workpiece should boil for 10-15 minutes. The fire should be medium.

3. Grate the carrots and cut the onion into small cubes. After 15 minutes, add the prepared vegetables to the pan. Stir and let simmer for another 10 minutes.

4. Finally, add pepper, beans, salt and sugar to the main products. Stirring occasionally, let the dressing simmer for 15 minutes. 5 minutes before the end of cooking, pour out the remaining vinegar.

Please note that the beans must first be boiled until half cooked. To do this, soak it in advance and then cook it.

All you have to do is put the prepared dressing into sterilized jars and seal with a lid. From the quantity of products indicated, 4 liters of dressing are obtained.

How to cook borscht with mushrooms and canned beans (without meat)

If borscht is prepared without meat, then it is meant to be lean. But even without the presence of rich broth, you can make a very tasty soup that will be no different from the traditional version. Moreover, the recipe will use mushrooms, and they, as you know, are meat substitutes.

Ingredients:

• Potatoes – 3 pcs.
• Sauerkraut – 200 g
• Boiled mushrooms – 100 g
• Canned beans – 1 can
• Carrots – 1 pc.
• Beets – 1 pc.
• Onion – 1 pc.
• Greenery
• Tomato paste – 2 tbsp. l.
• Sugar – 1/2 tsp.
• Salt, pepper - to taste

Cooking method:

1. First of all, put a pan of water on the stove. While the liquid is heating up, we are busy with the vegetables. We clean and rinse everything. Cut the potatoes into medium cubes. Grate carrots and beets on a coarse grater. Chop the onion into small cubes. Also, if you have fresh mushrooms, boil them in advance.

2. Pour vegetable oil into a frying pan and heat it up. First of all, add the carrots and simmer them until they give their color. Next, add the onion, fry for about a minute and add the beets to the pan. The only thing is that you need to add a little salt to it in advance, so it won’t lose its color.

Personally, so that the beets do not lose color, I boil them in advance, and then add them to the sauté.

3. Add tomato paste to the vegetables, mix and let simmer for 5-7 minutes. Meanwhile, the water has boiled and you can add potatoes to it. When the sauté has stewed a little, add mushrooms and beans to it; you can also add salt and pepper to the dressing. Simmer it on the stove for 10-15 minutes until completely cooked.

4. It's time to assemble our borscht. First of all, add the dressing to the boiled potatoes. We bring the dish to taste by adding pepper, salt, etc. We add sauerkraut at the very end, just rinse it first. We wait until the soup boils and remove it from the heat. At the end, crush the surface with chopped herbs.

The cabbage is added at the end so that it does not boil. This should not be allowed, because the vegetable will simply boil and you will end up with sourdough.

Let the finished dish sit for at least an hour. You can serve with garlic donuts, sour cream or regular mayonnaise. This borscht is also perfect for Lent.

Bean soup in a slow cooker

The easiest and fastest way to prepare borscht is the recipe in a slow cooker. When cooking using this technique, no additional attributes are required, because it can both fry and boil. The only thing is, before you start cooking, prepare all the vegetables, peel and chop them.

Ingredients:

Cooking method:

1. Turn on the “frying” mode on the multicooker, set the time to 20 minutes and pour in the oil. Cover the bowl with a lid for literally 7 minutes and wait until the oil heats up. Next, add finely chopped onion and fry a little. Next add carrots and beets, add 2 tsp. sugar, 1 tsp. salt, stir, close the lid and simmer for 10-15 minutes.

2. After time, add chopped tomato to the sauté, mix and simmer for another 5 minutes. Transfer the prepared dressing to a plate.

Instead of tomatoes, you can use tomato paste or juice. Also, if desired, you can twist the tomato into a fruit drink and add it to the total volume.

3. Now pour approximately 1 liter of water into the multicooker bowl. You don’t have to wash it after sautéing. Place chicken thighs there and cook them in “soup” mode for 30 minutes. If you use other meat, you will have to cook it longer. For pork or beef you will have to spend more than an hour.

4. Add chopped potatoes and pre-boiled beans to the cooked broth. If necessary, add water to the required volume, but taking into account that the remaining ingredients will be added. Let the food cook under the lid for 15 minutes (until done). 5 minutes before the end of the timer, add cabbage to the bowl. At the end, add dressing to the soup, adjust it to taste (salt, pepper) and let it boil.

At the very end you can add greens. Let the borscht brew and serve. The important point is to add the dressing at the very end. If you let it boil, the beets will lose their color.

Recipe for borscht with sauerkraut

In addition to fresh cabbage, it is also common to add sauerkraut to borscht. The advantage of this option is the presence of sourness in the product, as well as a soft structure, i.e. there is no need to boil the vegetable.

Ingredients:

• Beef on the bone – 1 kg
• Potatoes – 4 pcs.
• Beetroot – 1 large
• Onion – 2 pcs.
• Sauerkraut – 250 g
• Beans – 50 g
• Sweet and sour sauce – 3 tbsp. l.
• Tomato paste – 1 tbsp. l.
• Paprika – 1 tbsp. l.
• Bay leaf – 3 pcs.
• Salt pepper

Cooking method:

1. Place the beef in a saucepan with water and cook the broth. After boiling, you must immediately remove the foam - this is a very important point. Meanwhile, immediately set the beets to boil in another pan. After half an hour, add the soaked beans to the meat. After another 30 minutes, put 1 onion in the pan and after the same amount of time add the potatoes. Cover with a lid and continue cooking.

2. While the base is finishing cooking, you can start preparing the dressing. Pour vegetable oil into a heated frying pan and add finely chopped onion. Fry it until golden.

As you may have noticed, carrots are not added to this recipe, this is due to the fact that they simply will not be noticeable in the overall volume of the soup. But you can add it if you wish.

3. Next, add the beets cut into bars to the onions. There is no need to fry it for a long time, because it is already ready. Pour sweet and sour sauce, tomato paste and paprika into the vegetables, mix everything. The sauce can be replaced with regular sugar and vinegar. At the end, pour a couple of ladles of broth into the pan and let the dressing simmer for about 5 minutes.

4. Remove meat and onion from the broth. We cut the first one into pieces and send it back to the pan. Add sauerkraut and bay leaf to the borscht. Salt everything and boil for 7-10 minutes. At the end, add the prepared dressing, adjust to taste and turn off. Cover the soup with a lid to simmer.

If desired, you can add garlic at the end, and the dish is ready to serve. Invite everyone in your household to dinner!

Video on how to cook delicious borscht with pampushki

Traditionally, borscht is usually served with garlic donuts. They just go perfectly with this dish. They are prepared in two minutes, but the pleasure from food will last for the whole day. I suggest you learn about one more soup recipe and, in addition, a recipe for buns. For ease of understanding, I have attached a video.

This is such a rather large article, I hope you will choose “that” recipe for yourself, given that there is plenty to choose from. I don’t dare detain you any longer, so let’s move on to the advice:

1. For borscht, always choose ripened white cabbage. The young vegetable will boil and you will get porridge. Moreover, such a product is boiled down more strongly.
2. If you want to get a straight burgundy tint in the soup, then boil the beets in advance and do not cook them after adding them.
3. Garlic will make the borscht spicier, but you need to add it at the very end.
4. Instead of vegetable oil, it is preferable to use lard or lard.

If some soups are good even without meat, then borscht is what we are used to eating richly (if not gluttonously) and the exclusion of a good bone with meat from its ingredients leads to a complete breakdown of stereotypes. How can borscht not be filling?! But what to do during Lent when you want your favorite soup? Try adding beans to it. Lenten borscht with beans, a step-by-step recipe with photos of which we will look at in two versions today, will be an excellent solution to the problem. Beans contain protein that can replace meat for us. This is from a nutritional standpoint, which most of us don't really care about. We are much more interested in taste. And this borscht has excellent taste. As you know, beans are a starchy vegetable and, thanks to them, the broth in the soup will be thick and rich, so that we won’t even feel the absence of the usual meat in it. You can prepare lean borscht with beans in different ways; today you will see two recipes: one with “raw” beans, the second with canned ones, which will help you decide which one to take note for yourself. Well? Are we ready?

Meatless lean borscht with beans: step-by-step recipe with photos

Today I prepared a delicious hearty lean borscht with white beans. I cooked traditional red borscht without meat; during Lent this is an irreplaceable dish. It can also be appetizing. The proposed borscht recipe is designed for 2.5 liters of water. This is the perfect hot first course for fasting days.

Ingredients:

• carrots - 1 pc.;
• potatoes - 2 pcs.;
• beets - 1 pc.;
• tomato paste - 3 tbsp;
• cabbage;
• dry beans - 100g;
• salt;
• sugar;
• sunflower oil.

How to cook borscht with beans and without meat

Cover the pan with lean borscht with a lid and set aside to allow the borscht to steep. This will make it even more flavorful.

Serve borscht with fresh finely chopped herbs.

Meatless borscht with canned beans

The second version of lean borscht that I cook is with canned beans. The difference is, in principle, small. The main difference is time. If dry beans have to be soaked in advance or cooked for a very long time, then this is not required for canned beans. The manufacturer has already handed over everything for us. For borscht, you can use any type of beans: white or red, or even in tomato (then you won’t need to add tomato paste during the cooking process).

What we need:

• canned beans - 1 can;
• beets - 1-2 pcs.;
• potatoes - 3-4 pcs.;
• cabbage - 300g;
• carrots - 1 pc.;
• onion - 1 pc.;
• garlic - 2 cloves;
• tomato paste - 4 tbsp. l.;
• greens (dill and parsley) - 5-6 sprigs;
• salt to taste;
• water - 3 liters;
• vegetable oil - 2-3 tbsp. l.

How to make lean borscht from canned beans

Chop the greens just before serving and pour into each plate.

Without meat? Meat lovers will ask. Red borscht without meat with beans. But it’s possible, and we’ll share how to do it. During the period of fasting, many adhere to the consumption of lean dishes, and can safely prepare delicious borscht with beans, which contain the protein necessary for the body. borscht with beans!

To prepare a 4-liter pot of borscht, you need the following ingredients:

• 3 large potatoes;
• 1 small carrot;
• 1 small onion;
• 70 g beans;
• cabbage;
• 2 medium sized red beets;
• 2-3 cloves of garlic;
• 100 g vegetable oil;
• 1 tomato;
• Seasonings and spices: salt, ground black pepper, dry basil, bay leaf, allspice;
  Citric acid to taste (1/3 tsp).

Red borscht without meat with beans

Beets and beans must be boiled first. In order to cook beans faster, you must first soak them in water for 4-6 hours, and only then set them to cook. The beets are cooked for approximately 2 hours.
After we have cooked the beets and beans, the borscht will be prepared in 40 minutes.

Potatoes need to be peeled and cut into cubes. Fill it with water in a saucepan and put it on the stove.

You need to finely chop the onion, grate the carrots on a fine grater and simmer in oil. Add chopped peeled tomato to carrots and onions.

The cabbage needs to be cut very little so that the borscht does not turn into a thick porridge. A quarter of a small cabbage is enough.

When the potatoes boil, add a bay leaf, 2 peppercorns, onions and carrots, and cabbage.
After 15 minutes, add the grated red beets, salt and pepper.

Peeled garlic cloves should be finely chopped and added to the borscht.

Let's try in 10 minutes. taste the borscht, add salt if necessary, add citric acid, a little dried basil, green dill and parsley and beans.

Read also: Recipes with feijoa, beneficial properties of feijoa

If all the ingredients are cooked, remove from the stove. You can serve with sour cream, garlic donuts or croutons. Borscht will be delicious even without meat, you will be convinced of this.

See also video recipe

Borscht with smoked bacon

Borscht with beans, the recipe for which I will describe in my article, is my next first course without meat. You could call this dish something like borscht with beets and beans, but I think that this would be unnecessary, since many already know that borscht, unlike cabbage soup and soups, is prepared with beets, and the rest of the ingredients come already as an addition to the beets required for borscht.

As I already wrote in my article “,” prepare this delicious first course of beets You can eat it not only with meat, but also without it. Since my husband does not eat animal or poultry meat in any form, I have to diversify borscht recipes not with meat fillers, but by using various plant ingredients. In this case, this addition to the beets is regular beans.

Paradoxically, the homeland of beans is again America, and it came to Europe thanks to Columbus. However, beans began to be used as a food product in Europe only in the 17th century, and at first they were an ordinary beautifully flowering and climbing ornamental plant.

Currently, common beans rightfully occupy their rightful place in the diet. On average, 100 grams of beans contain 22 grams of protein, 1.7 grams of fat and 54 grams of carbohydrates. In their composition, bean proteins are very close to the protein composition of meat, and at least 75% of them are easily absorbed by the human body. Common beans are rich in vitamins B, E and PP, as well as amino acids and microelements that have a beneficial effect on the human body. The calorie content of beans is approximately 300 kilocalories.

Beans are useful for diseases of the gastrointestinal tract, cardiovascular system, promote the dissolution of kidney stones and have a positive effect on the condition of nails, skin and hair. Beans are useful for rheumatism; they cleanse the body, lower blood sugar and normalize glucose levels in diabetics. Bean dishes used in dietary and diabetic nutrition, as well as for fasting diets. For vegetarians and those who fast, bean dishes are also a good help for proper nutrition of the body.

However, it should be borne in mind that for all the benefits of cooked beans, they are not so harmless in their raw form. Toxic substances contained in raw bean seeds (beans) can have a harmful effect on the functioning of the stomach and the entire digestive tract, can damage the intestinal mucosa and even cause poisoning. Therefore, in order bean dishes Instead of benefiting from causing harm to your health, beans should be cooked properly.

In articles on my website, I have already presented various lean, vegetarian and dietary bean dishes, for example, , , , and many others. Now it's time for the first one Lenten dish – borscht with beans, which is both a vegetarian and a dietary dish.

Borscht with beans without meat, recipe

Lenten borscht with beans According to the recipe I presented, it is quite simple and relatively quick to prepare, of course, if before cooking the beans, you first soak them in water for several hours.

To prepare delicious and healthy lean borscht with beans, I use:

Beans – 2/3 cup;

Beets – 1 piece;

Carrots – 2 small pieces;

Onions – 2 small heads;

Potatoes – 2 pieces;

Garlic – 1 clove;

Sunflower oil – 4 tablespoons;

Bay leaf – 4 leaves;

Sugar – 1 tablespoon;

How to cook borscht with beans without meat, step-by-step recipe with photos

To prepare delicious borscht with beans without meat, you need to soak the beans in water at least 8-10 hours before starting to prepare the borscht. After the specified time has passed, drain the water from the beans, pour fresh water into the pan, put the beans in it and cook. Peel potatoes, beets, carrots and onions. Chop the potatoes and add to the beans. Grate the beets and carrots, chop the onion. Fry the beets in sunflower oil, and also fry the onions and carrots separately, and add all this to the pan with the cooking beans and potatoes. Boil the borscht until tender, and add garlic and herbs at the end.

And now the preparation of lean borscht in more detail, with some subtleties and photos.

When I'm going to cook any dish from beans, I soak the beans from evening to night, and cook from them in the morning. So in this case, last night I poured about 2/3 cup of beans into a bowl and filled it with water so that it covered the beans by about 2.5 - 3 cm.

Soaking beans should be done in order, firstly, to subsequently reduce the cooking time of the beans, and secondly, to improve the digestion process and reduce gas formation due to the fact that when the beans are kept in water for a long time, the sugars (oligosaccharides) present in the beans dissolve in it. , not absorbed by the human body. Therefore, the water in which the beans were soaked should not be used. In addition, some housewives add soda to the water for soaking beans, but this should not be done either, so as not to destroy the vitamins and acids contained in the beans and not reduce their beneficial properties.

So, by morning the beans are swollen, I drain the water from them, rinse them additionally with cold running water and proceed directly to preparing the borscht.

I take a saucepan, pour 2.5 liters of water into it, pour the washed beans into it and put it on the fire to cook. After boiling, the beans cook for about 30 minutes.

While the beans are cooking, I peel the beets, potatoes, carrots, onions and garlic.

I cut the potatoes into small cubes and rinse them under water to remove excess starch.

I grate the peeled beets and carrots on a coarse grater.

I cut the onions into small cubes.

Finely chop the garlic with a knife on a cutting board.

While I was preparing the vegetables, my beans were almost cooked. I put the chopped potatoes in the pan with the beans and cook them together with the beans for another 15 minutes.

During this time, I put a frying pan on the fire and pour two tablespoons of sunflower oil into it. When the frying pan is hot, I add grated beets and fry them.

I also pour two tablespoons of sunflower oil into another frying pan and put carrots and onions in it to fry.

I fry the beets for about 5 – 7 minutes, stirring occasionally.