Red Borscht with Beans
A variation of traditional borscht with the addition of beans for a heartier texture.
Note: The image shown is a serving suggestion. Your final dish may vary in appearance based on the specific ingredients used and individual preparation methods.
Overnight + 30m
1hr
300
INGREDIENTS
Beetroot 3
Beans 200g
Potato 2
Cabbage ½ head
Carrot 1
Onion 1
Tomato paste 100ml
Garlic 3 cloves
Vegetable oil 2 tbsp
Water 2l
Sour cream (for serving)
INSTRUCTIONS
Step1: Soak beans overnight, then boil until tender.
Step2: Boil beetroot, grate. Sauté grated carrot, chopped onion in oil. Add tomato paste.
Step3: Add beetroot, sautéed vegetables, diced potatoes, shredded cabbage to beans. Cook until vegetables are tender.
Step4: Add minced garlic, simmer 5m. Serve with sour cream.
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