Cooking description:
It is unlikely that someone will be able to refuse hot and appetizing borscht for lunch, cooked with beans according to all the rules of culinary art, even without meat components. You can complement such a dish with boiled meat, sausage, boiled pork, etc., not forgetting about the sauces.
Purpose: For lunch / Inexpensive / #besthouse
Main Ingredient: Vegetables / Legumes / Beans / Cabbage / Sauerkraut
Dish: Soups / Borsch
Ingredients:
- Potatoes - 3 Pieces
- Beets - 1 Piece
- Onion - 1 Piece
- Carrots - 1 Piece
- Beans - 5 Art. spoons (boiled)
- Sauerkraut - 200 Grams
- Water - 1.5 Liters
- Vegetable oil - 3 tbsp. spoons
- Bay leaf - 2-3 pieces
- Salt - 1 Teaspoon (no slide)
- Sugar - 1 Teaspoon
Servings: 3-4
How to cook "Borscht with Sauerkraut and Beans"
Prepare the indicated ingredients.
Peel the potatoes, rinse in water and cut into medium cubes. Place in a saucepan, cover with warm water and boil for 15 minutes.
Peel the beets and carrots, rinse and grate with fine or coarse cells.
Peel the onions, rinse them in water and cut into small cubes. Pass the slices in a skillet in heated vegetable oil for about 1-2 minutes until golden brown.
Add carrot and beetroot mixture, fry for another 1-2 minutes.
Place the roast in a pot of potatoes and stir. Season with salt, sugar and bay leaves. Boil for about 5-6 minutes.
Add boiled or canned beans without marinade.
Add the rinsed sauerkraut last to the container. Cook the borscht for about 2 minutes and taste the dish. If the cabbage is not sour enough, add a couple of drops of vinegar or add a pinch of citric acid.
Pour the dish into deep bowls and serve hot. Sprinkle with chopped herbs and add sour cream or mayonnaise if desired.