15 Recipes for Delicious Borscht with Beans

Source: attuale.ru

Borscht with beans is a classic if you want a hearty first course. Additionally, beans contain a large amount of fiber and vitamins, making them beneficial for skin and hair. Grab a pen and paper and write down the 15 best recipes!

1. Borscht with Sprats, Tomatoes, and Beans

Source: recipelab.ru

Borscht with fish is distinguished by its special tenderness and rich flavor.

You will need: 3 liters of water, 1 can of sprats in tomato sauce, 1 cup of beans, 400 g potatoes, 2 carrots, 2 onions, 2 beets, 300 g cabbage, 4 tbsp vegetable oil, 2 cloves garlic, salt, bay leaf, herbs.

Preparation: Soak the beans for 5-6 hours, then drain the water and boil for 1 hour. Transfer to a pot with chopped potatoes, cabbage, spices, and pour in 3 liters of water. Sauté carrots with beets and garlic in a pan, then add to the pot. 10 minutes before it's ready, add the can of sprats to the borscht. Serve with herbs and sour cream.

2. Borscht with Beans, Chicken, and Pork Shank

Source: klike.net

Aromatic, hearty, and very tasty!

You will need: 2 liters of water, 0.5 kg chicken thighs, 200 g chicken fillet, 430 g pork shank, 1 beet, 1 carrot, 1 bell pepper, 1 onion, 100 g white cabbage, 1 potato, 300 g canned beans, 1 tbsp tomato paste, 2 cloves garlic, bay leaf, herbs, 1 tbsp sugar, salt.

Preparation: Rinse the meat and boil for 5 minutes. Set to cook with spices in 3 liters of water. When the meat is cooked, debone it, chop, and return to the pot with chopped potatoes.

Prepare a sauté in a pan with onion, beet, pepper, grated carrot, tomato paste, and garlic. Add to the pot. 5 minutes before it's ready, add a can of canned beans. Sprinkle the finished borscht with herbs.

3. Borscht with Beans and Canned Tomatoes

Source: pulse.mail.ru

Choose fleshy varieties of tomatoes in their own juice.

You will need: 500 g veal, 50 g lard, 250 g cabbage, 5 potatoes, 1 onion, 1 carrot, 1 bell pepper, 450 g tomatoes in their own juice, 2 cloves garlic, 250 g canned beans, 350 g beets, 1 tbsp flour, 2 tbsp vegetable oil, 2 tbsp tomato paste, 20 g green onions, 15 g parsley, bay leaf, sour cream, salt, ground pepper and peppercorns.

Preparation: Prepare broth from meat and spices. Add potatoes, beets, cabbage, half a pepper for aroma, and a piece of lard. Sauté garlic first in a pan, then add onion, grated carrot, sprinkle with flour. Blend tomatoes until smooth and pour over the sauté.

Add the vegetables from the pan and a can of beans to the pot. Cook the borscht for another 20-25 minutes over low heat. Serve, sprinkled with herbs and a spoonful of sour cream.

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4. Lenten Borscht with Beans

Source: sebadi.com

This borscht contains only 39 calories per 100 grams!

You will need: 2 liters of water, 300 g beans, 500 g potatoes, 150 g onions, 100 g carrots, 300 g beets, 1 liter vegetable broth, 4 tbsp tomato paste, 500 g white cabbage, 3 cloves garlic, a bunch of parsley and dill, half a bunch of basil, salt, pepper, bay leaf.

Preparation: Prepare vegetable broth in advance. Add beans, beets, carrots, and spices to it. Remove the vegetables after 30 minutes and add potatoes to cook. Grate the vegetables and sauté with onion, garlic, tomato paste. Add the sauté to the pot along with the cabbage. When the vegetables are soft, add herbs and fragrant basil. Serve with sour cream.

5. Kryvyi Rih Borscht with Beans

Source: sovkusom.ru

So delicious, especially if you find homemade chicken!

You will need: 2 liters of water, half a chicken, 250 g beets, 250 g potatoes, 250 g white cabbage, 70 g bell pepper, 1 carrot, 4 tbsp beans, 1 onion, parsley root, 3 tbsp tomato paste, 3 tbsp vegetable oil, 0.5 tbsp 9% vinegar, sugar, salt, herbs, sour cream.

Preparation: Boil the beans in advance and set aside to cool. Boil the chicken, cut into pieces, pour 2 liters of water, and cook with spices. Dice potatoes, slice beets, julienne pepper, and grate carrot.

First sauté the onion, then the vegetables, and add tomato paste. Add everything to the pot, add cabbage and beans. Cook the borscht until done. When serving, sprinkle with herbs and add sour cream.

6. Borscht with Meatballs and Beans

Source: legkovmeste.ru

Appetizing borscht with tender meatballs. What could be better?

You will need: 200 g ground meat, 5 tbsp semolina, 1 egg, 2 liters of water, 2 potatoes, 1 onion, 1 tbsp tomato paste, 1 carrot, 200 g white cabbage, 3 cloves garlic, bay leaf, sour cream, peppercorns, ground pepper, salt, sugar.

Preparation: Boil beans in 2 liters of water in advance. Add half a grated onion, egg, and semolina to the ground meat. Let stand for 20 minutes for the semolina to swell. Form round meatballs and refrigerate. Add chopped potatoes, beets, cabbage, and spices to the boiling water with beans.

Sauté onion with carrot in oil and add to the pot. Add meatballs 15 minutes before the borscht is ready and serve with herbs.

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7. Spicy Borscht with Veal Ribs and Beans

Source: tvcook.ru

Choose small ribs for an even more fragrant aroma.

You will need: 500 g veal ribs, 3 liters of water, 2 beets, 1 carrot, 2 potatoes, 1 onion, 50 g tomato paste, 1/2 chili pepper, 150 g canned beans, 500 g tomatoes in their own juice, bay leaf, salt, pepper, sugar, herbs, sour cream.

Preparation: Separate the veal ribs and lightly fry them in a pan, then send them to boil. In the same oil, sauté onion, carrot, beet, and add to the pot along with potatoes. When the meat is tender, add shredded cabbage, tomatoes, beans, and half a chili. Sprinkle the finished borscht with herbs, young green onions, and dress with sour cream.

8. Borscht with Beans and Zucchini

Source: apnews.com.ua

An original recipe to diversify the taste of classic borscht.

You will need: 0.5 kg beef, 0.5 kg cabbage, 1 beet, 1 zucchini, 1/2 cup beans, 4 tomatoes, 2 apples, 1 onion, 1 carrot, 2 tbsp butter, parsley root, bay leaf, 4 cloves garlic, peppercorns, sour cream, spices.

Preparation: Cook broth with beef, beans, and spices. Add potatoes. Make a classic sauté of vegetables. Add shredded cabbage, sautéed vegetables, and diced zucchini to the pot. When you turn off the heat, add herbs and finely chopped garlic to the borscht.

9. Cold Borscht with Beans and Kvass

Source: znaj.ua

A familiar dish with an unusual presentation!

You will need: 200 g beets, 200 g potatoes, 100 g white cabbage, 1 tbsp 9% vinegar, 1 egg, 100 g canned beans, 100 g green onions, 5 cups kvass, sugar, salt, sour cream.

Preparation: Separately boil beets in their skins with a spoonful of vinegar, potatoes in their jackets, beans, and coarsely shredded cabbage. Chop the vegetables, put everything in a pot, and pour kvass over it. Add chopped onion, herbs, grated egg. Serve cold.

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10. Borscht with Beans and Sausages

Source: cookpad.com

No other type of meat will give borscht such a rich flavor.

You will need: 500 g sausages, 2 liters of water, 2 beets, 1 carrot, 2 onions, 2 potatoes, 3 tbsp vegetable oil, 1 can canned beans in tomato sauce, 100 g cabbage, salt, pepper, thyme.

Preparation: Cook vegetable broth. Sauté all vegetables, including potatoes, in a pan. Add to the broth, add beans and finely chopped sausages. Cook the borscht until the potatoes are done, adjust salt and spices to taste.

11. Borscht with Beans and Prunes

Source: life.ru

And if you find smoked prunes, the borscht will be twice as delicious!

You will need: 2 liters of water, 250 g white cabbage, 3 potatoes, 1 carrot, 1 beet, 1 onion, 2 cloves garlic, 1/2 cup beans, 10-12 prunes, 200 ml tomato juice, bay leaf, peppercorns, salt, pepper, a bunch of herbs, sunflower oil.

Preparation: Start by boiling the pre-soaked beans in 2 liters of water. After 30 minutes, add potatoes and spices. Make a sauté with onion and garlic, add shredded beets, grated carrots, pour in tomato juice, and add to the pot. 10 minutes before it's ready, add prunes. When you turn off the heat, sprinkle everything with herbs and cover with a lid.

12. Borscht without Potatoes with Beans

Source: news.zt.ua

The taste is no different from classic borscht, but it feels much lighter and less caloric.

You will need: 800 g beef bones, 200 g beans, 300 g cabbage, 100 g carrots, 150 g beets, 150 g onions, 100 g tomatoes, 2 tbsp tomato paste, 3 liters of water, 2-3 cloves garlic, salt, pepper, herbs, sour cream.

Preparation: Make broth from beef bones with beans. Add diced potatoes, quartered tomatoes without skin. Sauté chopped vegetables and add to the broth. After 20 minutes, add cabbage and tomato paste. Serve the finished borscht with a spoonful of sour cream and herbs.

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13. Borscht with Beans, Chili, and Smoked Meats

Source: chefmarket.ru

This aroma will bring everyone home!

You will need: 400 g smoked pork, 1 cup beans, 3 potatoes, 3 beets, 2 onions, 1 carrot, 70 g tomato paste, 3 cloves garlic, 2 tbsp flour, 1 fresh chili pepper, salt, black pepper, vinegar, bay leaf.

Preparation: Make a sauté of onion, garlic, grated carrot, and julienned beets. At the end, add tomato paste and sprinkle with flour. Set aside. Add diced potatoes, 1 onion for aroma, spices, and chopped smoked meat to 2 liters of water. When the potatoes are cooked, add the sauté and chopped chili. Serve with sour cream.

14. Borscht with Minced Meat, Egg, and Beans

Source: bb.lv

Choose lean ground meat, or even better, make it yourself.

You will need: 1.5 liters of water, 300 g ground meat, 80 g beets, 100 g potatoes, 50 g carrots, 60 g onions, 2 cloves garlic, 30 ml sunflower oil, 100 g canned beans, 150 g white cabbage, 2 canned tomatoes, 3 sprigs parsley, bay leaf, salt, pepper.

Preparation: Add diced potatoes to the water. Sauté vegetables and add them there. Put ground meat in a pan, chop canned tomatoes, add beans. Fry for 10 minutes and add to the pot with cabbage.

When all vegetables are cooked, the borscht is ready to eat. Garnish with herbs, sour cream, and serve.

15. Borscht with Nettle and Red Beans

Source: tamtour.com.ua

The ideal time to prepare this borscht is spring or early summer, when the nettle is young and fresh.

You will need: 1 liter of water, 200 g nettle, 3 pork ribs, 1 potato, 1/2 carrot, 1 beet, 1 onion, 60 g cabbage, 1/2 cup dried red beans, 1/2 celery stalk, 1 tbsp tomato paste, 2 tbsp sunflower oil, salt, pepper, bay leaf.

Preparation: The day before, cook the beans until done. Place pre-boiled ribs, half beets, carrot, onion, celery, spices in a pot and cook until the beets are half-cooked. Remove the beets and carrots – slice them into strips, and discard the rest of the greens from the broth, leaving only the ribs.

Add diced potatoes, sautéed beets and carrots in tomato paste, cabbage, and beans to the borscht. Cook until done.