It is believed that it is better not to experiment with borscht recipes, because everything has already been invented.
But one simple trick allows you to cook a more filling and delicious borscht. To do this, you need to add beans. But you need to know when and in what form to add this ingredient.
Tricks for cooking borscht with beans
There are not many of them, but it is essential to know them.
1. Beans need to be cooked separately. They have no business in a pot with the other ingredients. Besides, bean broth is not the healthiest thing for digestion.
2. The beans are soaked and then brought to half-cooked state, and added to the borscht with the condition that the beans do not fall apart after 10-15 minutes of cooking.
To prepare you will need:
- 1.5-2 liters of broth;
- 2-3 potato tubers;
- 200-300 g cabbage;
- 1 cup beans;
- 1-2 beets;
- 1 carrot;
- 1 onion;
- 1-2 tbsp tomato sauce;
- salt, sugar, pepper, to taste.
How to cook
In the meat broth, first start boiling the potatoes, then add the cabbage.
At the same time, prepare the frying: sauté the onion and carrot, then add the beets, tomato sauce, 1-2 tablespoons of broth, and simmer for a couple of minutes.
If the beans are fully cooked, they are added later. If they are half-cooked, they are added together with the potatoes.
Then everything is as usual. Add the fried vegetables, 5-7 minutes before readiness, chopped garlic.
Borscht with beans turns out more delicious and filling.
Bon appetit!
