This is an easy and light borscht recipe that is so quick to make. What is important, this borscht is cooked with beans, so it is very nutritious, healthy and tasty!

Start off by placing the beans into a bowl and covering them with 2 cups of water. Let the beans soak for 6-8 hours. Then transfer the beans along with water into a small pot and cook it for 40-50 minutes. Add salt 10 minutes before the beans are ready. Strain the beans and set aside.

Cut your beetroots into small cubes, place in a deep pot, add 1 tablespoon of butter, vinegar, 1 teaspoon of sugar, 2 tablespoons of water. Bring to a boil and sautee the beetroot for 40 minutes on low heat, stirring occasionally.

Cut onions, carrots, parsley root and celery root into small cubes and place your veggies on a skillet, adding butter. Cook on medium heat until vegetables turn lightly golden, then add tomato puree and cook for another 7-8 minutes.

Add water to a big pot and bring to a boil. Add shredded cabbage and cubed potatoes, bring to a boil and cook everything for 15 minutes. Then add sauteed vegetables and beetroot and bring to a boil again. Next add boiled beans, bay leaves, sugar, peppercorns and salt to taste. Boil for another 5-7 minutes and remove from heat.

When serving the borscht try get an equal amount of all vegetables and bean into a bowl.

You will need

For borscht:

  • Water – 6 cups
  • Beetroot – 5 oz
  • Fresh green cabbage – 7 oz
  • 5 medium potatoes
  • 1/2 of a big carrot or 1 small one
  • 1/2 parsley root
  • 1/2 celery root
  • 2 yellow onions
  • 3/4 cup of beans
  • Tomato puree – 2 tablespoons
  • Butter – 4 tablespoons
  • White vinegar – 2 tablespoons
  • Sugar – 2 teaspoons
  • 2-3 peppercorns
  • 2 bay leaves
  • Salt – to taste

To serve:

  • Sour cream
  • Chopped dill

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