You will need:
|
Blend of dry beans |
200 g |
Beet |
300 g |
|
Carrot |
150g |
Onion (100g) |
1 PC. |
|
Vegetable oil |
30 ml |
Salt |
1.5 tsp |
|
White cabbage |
200 g |
Prunes |
100 g |
|
Tomato puree |
250 grams |
Garlic lobules |
4 things. |
When it comes to lean dishes, there often arises an association with something that is excessively dietary and therefore pale and not too tasty. But this recipe of lean borsch proves the opposite: it is bright, rich, fragrant, and from a variety of legumes is even thicker than classic meat soup.
Ingredients of the 1st stage:
Mixture of legumes soak in cold water for a couple of hours. It is better to take not too dark varieties, so that they do not spoil the color of the soup. I have a mixture of cream, white and red beans. When the bean swells, drain the water from soaking, pour in clear water and cook first over a large fire, then on a moderate one for about 40 minutes.
Ingredients of the 2nd stage:
Beetroot thoroughly wash and dry, then wrap each root in a foil and bake at 190 degrees for about an hour (the time can vary depending on the size of the beets).
Ingredients of the 3rd stage:
|
Carrot |
150g |
Onion (100g) |
1 PC. |
|
Vegetable oil |
30 ml |
|
|
Carrots clean and cut into thin strips, and onions thin semirings or feathers. In a frying pan, heat a little oil and pass the carrots with onions until soft, avoiding discoloration.
Bake the beetroot, clean and cut it with straw. You can and thinner than in the picture :)
Ingredients of the 5th stage:
When the bean will become soft, but keep the shape, salt the water and add the vegetables.
Ingredients of the 6th stage:
First, finely chopped cabbage, and when she softens a little - a steamed onion with carrots.
Ingredients of the 7th stage:
Then a little prune, which will give the smoked aroma of borscht and enrich the taste.
Ingredients of the 8th stage:
Then tomato puree (in a season of good tomatoes it is better to take fresh, peel and grind).
The latter goes beet, because it is already ready and unnecessary cooking is not needed. Please note that in order to preserve the color, it is better to put it in soup after adding acid (here it is tomato puree).
Ingredients of the 10th stage:
Then cook for a little fire for a few minutes. In the end, you can add pounded garlic, straighten salt, sweetness and acidity.
Ready borscht is best given to brew before serving, and the next day it will be even more delicious, just do not leave it in a warm place.
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