If you want to speed up the process, replace the boiled beans with canned beans. The taste won't get any worse.
Purpose: For lunch
Main Ingredient: Fish & Seafood / Vegetables / Legumes / Beans / Sprat
Dish: Soups / Borsch
- Sprat - 1 Bank (in tomato)
- Beans - 100-120 grams (dry)
- Beets - 1 Piece (medium size, boiled or baked)
- Potatoes - 4 Pieces
- White cabbage - 250 Grams
- Onion - 1 Piece
- Tomato - 1 Piece (medium size, fresh or frozen)
- Salt - To taste
- Black pepper - To taste (ground)
- Vegetable oil - 4 tbsp. spoons
- Greens - To taste (optional)
How to cook "Borscht with sprat and beans"
Prepare the required ingredients.
Soak the beans in advance, boil until tender.
Cut the potatoes, cabbage into medium strips or checkers into medium cubes.
Pour 2 liters of water into a saucepan, bring to a boil. Add potatoes and cabbage. Simmer over medium heat for 15 minutes.
Chop the onion and tomato into medium cubes. First, remove the skin from the tomato by pouring boiling water over it. Sauté vegetables until soft in 4 tablespoons. vegetable oil.
Grate the beets on a coarse grater. Add to sautéed vegetables and heat for 3-4 minutes, stirring occasionally.
Put the fried vegetables and beets into a saucepan with potatoes and cabbage. Stir. Add the beans and sprat in the tomato and stir.
Boil the borscht over low heat for another 5 minutes after boiling. Add greens, cover, turn off heat. Let it brew for 20 minutes and serve.
Enjoy your meal!