We prepare a lean, rich meal – borsch with canned beans.
Ingredients
Potatoes – 2-3 pcs.
Bulgarian pepper – 0,5 pcs.
Onion – 1 pc.
Carrots – 0.5 pcs.
Pasternak root – 1 pc.
Beets – 0.5 pcs.
Unrefined sunflower oil – 2 tbsp.
Tomatoes in own juice – 0.5 jars
Tomato paste – 3 tbsp.
Canned beans – 1 can
Salt, pepper, sugar – to taste
Bay leaf – 1-2 pcs.
Cooking process
Borscht – how much in this sound for the Russian heart has merged, how much in it responded 🙂 The borscht recipes are great-great variety! This is the first dish prepared on vegetable broth, meat, or simply on the water.
Today we are preparing borsch with canned beans. I do not add cabbage to such a borsch.
Prepare the products on the list. The recipe is designed for a saucepan of 3 liters.
We peel the potatoes, cut them and cook them.
In the meantime, cook potatoes, prepare a dressing for borscht. We cut all vegetables, fry them in sunflower oil.
Then add canned tomatoes and tomato paste. We extinguish all couple of minutes.
When the potatoes were cooked, it became soft, we add refueling. We cook for five minutes.
We drain the liquid from the can of beans and add the beans to the pan. We’ll cook a couple of minutes.
Solim, pepper to taste. Let’s add a bay leaf.
If the taste of the borscht is sour (thanks to tomatoes and pasta), adjust the taste with sugar.
Let’s borsch with canned beans to infuse for 10 minutes and serve, sprinkled with herbs.
Bon Appetit!
Borsch with canned beans
We prepare a lean, rich meal – borsch with canned beans.
Ingredients
Potatoes – 2-3 pcs.
Bulgarian pepper – 0,5 pcs.
Onion – 1 pc.
Carrots – 0.5 pcs.
Pasternak root – 1 pc.
Beets – 0.5 pcs.
Unrefined sunflower oil – 2 tbsp.
Tomatoes in own juice – 0.5 jars
Tomato paste – 3 tbsp.
Canned beans – 1 can
Salt, pepper, sugar – to taste
Bay leaf – 1-2 pcs.
Cooking process
Borscht – how much in this sound for the Russian heart has merged, how much in it responded 🙂 The borscht recipes are great-great variety! This is the first dish prepared on vegetable broth, meat, or simply on the water.
Today we are preparing borsch with canned beans. I do not add cabbage to such a borsch.
Prepare the products on the list. The recipe is designed for a saucepan of 3 liters.
We peel the potatoes, cut them and cook them.
In the meantime, cook potatoes, prepare a dressing for borscht. We cut all vegetables, fry them in sunflower oil.
Then add canned tomatoes and tomato paste. We extinguish all couple of minutes.
When the potatoes were cooked, it became soft, we add refueling. We cook for five minutes.
We drain the liquid from the can of beans and add the beans to the pan. We’ll cook a couple of minutes.
Solim, pepper to taste. Let’s add a bay leaf.
If the taste of the borscht is sour (thanks to tomatoes and pasta), adjust the taste with sugar.
Let’s borsch with canned beans to infuse for 10 minutes and serve, sprinkled with herbs.
Bon Appetit!