Delicious lean borscht with beans
We are sure that everyone in your household will like this delicious lean borscht with beans. And even to convinced meat-eaters, because the dish turns out to be unusually satisfying! If you want to reduce the calorie content of the soup and make it lighter, ditch the potatoes. But we would not recommend reducing the amount of garlic: it will not add any special spiciness to the delicious lean borscht with beans, but it will make it more saturated, fragrant, appetizing. It is quite possible to add dill to the company with parsley, if you and your loved ones have especially tender feelings for it.
Ingredients
Servings 6- 2 medium beets
- 2 large carrots
- 3 medium potatoes
- 2 medium onions
- 6 garlic cloves
- 1 small bunch of parsley
- 250 g cabbage
- 1 can (400 g) red or white beans
- 400 g chopped tomatoes in their own juice
- olive oil
- salt, freshly ground black pepper
Cooking
Step 1
Prepare the ingredients for lean borscht with beans. Wash beets, potatoes and carrots with a brush, wrap individually in foil. Preheat oven to 200°C and roast vegetables until tender, about 50 minutes.
Step 2
Pour the prepared vegetables for borscht with cold water, cool and peel. Grate the beets on a coarse grater, cut the carrots into small cubes, potatoes into large slices.
Step 3
Throw beans for lean borscht on a sieve, rinse with cold water. Shred the cabbage fairly thinly, then cut crosswise into 2 cm pieces.
Step 4
Crush, peel and chop garlic for borscht. Finely chop the parsley and mix with half the garlic. Peel and finely chop the onion.
Step 5
Heat a little oil in a large saucepan, sauté the onion and half the garlic, 5 minutes. Add cabbage, pour in 2 liters of boiling water, bring to a boil, cook for 5 minutes.
Step 6
Put the prepared vegetables, cook for 5 minutes. Add beans and tomatoes along with juice, cook for 5 minutes. Pour the parsley with garlic, salt and pepper, let it brew under the lid on the switched off stove for 10 minutes. Serve a delicious lean borscht with beans.