Borscht with beans is a traditional Russian soup. This hearty dish has many variations – the one that we are sharing today is suitable for vegetarians.
Ingredients:
sour cabbage – 0,5 kg
fresh cabbage – 300g
beetroot – 2 average pieces
onions – 2 pcs
carrots – 2 pcs
red beans – 50g
celery (root) – 50g
laurel leaf – 8 pcs
parsley – 1 tsp
dill – 1 tsp
caraway and dill seeds
pepper peas – 10 pcs
garlic – 5 cloves
tomato paste – 2 tbsps
butter oil – 1 tbsp
sea salt – to taste
Method:
- Put pre-soaked red beans into boiling water (3 liters) and boil them for 15 minutes.
- Shred cabbage and put together with sour cabbage into the saucepan, boil everything for 15 minutes.
- Peel celery root, onions and carrots, finely cut them and add into the saucepan.
- Coarsely grate 1 beetroot and stew it in butter oil adding some lemon juice for 5-7 minutes. Add them into borscht.
- Add salt, spices, herbs and garlic.
- Fine grate the second beetroot and add it into the ready borscht.
