Borscht with red beans acquires an even brighter and richer color, because it perfectly shades it. You can boil it dry or use canned. Unless you add canned beans at the very end.
Ingredients
Step-by-step cooking recipe
Soak the beans overnight, and the next day boil until almost ready.
Fill the meat with water and boil the broth for about an hour after boiling.
Add the peeled beetroot and cook until it is ready. Take out the beets and cut into strips.
Chop the onion and carrot, and fry in lard. Add beetroot, chopped tomato, sugar, vinegar and all spices. Cook for a couple more minutes.
Add potatoes to the boiling broth, and after 5 minutes cabbage.
When the cabbage is almost ready, add the beans and roast. Boil the borscht for another 3-5 minutes and season with garlic.
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