Classic borscht is certainly prepared with beans. Suitable for any at your discretion: white, red, small or large. A plate of such hot borscht perfectly satisfies hunger and restores strength. Cook and see for yourself!
Ingredients
- Pork (on the dice) – 500 g
- Beetroot - 300 g
- Beans (dry) – half a glass
- Potatoes - 400 g
- Cabbage (white) – 350 g
- Onion - 1 piece
- Carrots - 1 piece
- Vegetable oil - 40 ml
- Tomato juice - 150 ml
- A mixture of peppers with peas - 1 tsp.
- Ground black pepper - to taste
- Garlic - 2 clove
- Salt - 2 tsp.
- Water (filtered) – 3,5 l
- Parsley (for submission) – 5 twigs
- Sour cream (for submission) – 100 g
Step-by-step cooking recipe
Rinse the beans under running water and soak for 2 hours.
Chop pork, rinse, pour cold water and cook for 15 minutes.
Change the water, add the beans, a mixture of peppers and peas and cook for 1 hour on low heat.
Peel and slice potatoes, beets and onions. Grate the carrots on a coarse grater, chop the cabbage into strips.
Fry onions and carrots in vegetable oil until golden brown.
Add the beetroot and continue to fry for 7-10 minutes, stirring constantly.
Pour in the tomato juice, squeeze the garlic through the press and simmer for 15 minutes under the lid.
Pour potatoes, roast and cabbage into a saucepan. Boil everything together for another 15 minutes.
Add salt, ground black pepper and turn off the heat. Cover the borscht with a lid and insist for 20 minutes.
When serving, add a spoonful of cold sour cream and finely chopped parsley.
