Since borsch with chickpeas is a lean dish, it is best to season it with lean sour cream or sour cream from seeds, apple mayonnaise, etc. It is very tasty to serve borsch with garlic donuts and other savory pastries with garlic aroma.
Purpose: For lunch
Main Ingredient: Vegetables / Legumes / Chickpeas
Dish: Soups / Borsch
Cuisine geography: Ukrainian / European
Diet: Lean meals / Vegetarian food
- Potatoes - 1-2 Pieces
- Chickpeas - 100 Grams
- White cabbage - 150 Grams
- Beets - 1 Piece (large)
- Carrots - 1 Piece
- Onion - 1 Piece
- Vegetable oil - 2 tbsp. spoons
- Water - 1.5 Liters
- Salt - 0.25 Teaspoons
- Sugar - 1 Teaspoon
- Vinegar 6% - 0.5 Teaspoons
- Dill - 0.25 Bunch
How to cook "Borsch with chickpeas"
Prepare the indicated ingredients. Peel the root vegetables, remove the top leaves from the cabbage.
Soak the chickpeas in hot water in advance, about 5-6 hours before cooking the borscht, and even better - overnight.
Then drain the water and pour the soaked chickpeas into a saucepan or cauldron, pour in boiling water and boil until cooked for about 1.5 hours. Dice the washed potatoes in a separate saucepan and add 2 liters of hot water. Place the container on the stove and boil for 10 minutes.
Cut the peeled onions into small cubes and sauté in hot vegetable oil in a skillet for about 2-3 minutes.
Grate the peeled beets and carrots on a large grater, add to the pan and fry for about 3-5 minutes until soft.
Put the frying in a saucepan with boiled potatoes, boil the dish for another 5 minutes.
Chop white cabbage and chop fresh herbs. Add to the container along with sugar, salt and vinegar. It is advisable to add vinegar so that the cabbage does not "draw out" the burgundy color!
Add the boiled chickpeas and simmer the borscht for another 5 minutes.
Then turn off the heating, pour the lean borsch with chickpeas into plates and serve hot.