Delicious borscht with beans without meat. Beetroot borscht with red beans. Lenten borscht without meat with beans
If some soups are good even without meat, then borscht is what we are used to eating richly (if not gluttonously) and the exclusion of a good bone with meat from its ingredients leads to a complete breakdown of stereotypes. How can borscht not be filling?! But what to do during Lent when you want your favorite soup? Try adding beans to it. Lenten borscht with beans, a step-by-step recipe with photos of which we will look at in two versions today, will be an excellent solution to the problem. Beans contain protein that can replace meat for us. This is from a nutritional standpoint, which most of us don't really care about. We are much more interested in taste. And this borscht has excellent taste. As you know, beans are a starchy vegetable and, thanks to them, the broth in the soup will be thick and rich, so that we won’t even feel the absence of the usual meat in it. You can prepare lean borscht with beans in different ways; today you will see two recipes: one with “raw” beans, the second with canned ones, which will help you decide which one to take note for yourself. Well? Are we ready?
Meatless lean borscht with beans: step-by-step recipe with photos
Today I prepared a delicious hearty lean borscht with white beans. I cooked traditional red borscht without meat; during Lent this is an irreplaceable dish. It can also be appetizing. The proposed borscht recipe is designed for 2.5 liters of water. This is the perfect hot first course for fasting days.
Ingredients:
- carrots - 1 pc.;
- potatoes - 2 pcs.;
- beets - 1 pc.;
- tomato paste - 3 tbsp;
- cabbage;
- dry beans - 100g;
- salt;
- sugar;
- sunflower oil.
How to cook borscht with beans and without meat
Cover the pan with lean borscht with a lid and set aside to allow the borscht to steep. This will make it even more flavorful.
Serve borscht with fresh finely chopped herbs.
Meatless borscht with canned beans
The second version of lean borscht that I cook is with canned beans. The difference is, in principle, small. The main difference is time. If dry beans have to be soaked in advance or cooked for a very long time, then this is not required for canned beans. The manufacturer has already handed over everything for us. For borscht, you can use any type of beans: white or red, or even in tomato (then you won’t need to add tomato paste during the cooking process).
What we need:
- canned beans - 1 can;
- beets - 1-2 pcs.;
- potatoes - 3-4 pcs.;
- cabbage - 300g;
- carrots - 1 pc.;
- onion - 1 pc.;
- garlic - 2 cloves;
- tomato paste - 4 tbsp. l.;
- greens (dill and parsley) - 5-6 sprigs;
- salt to taste;
- water - 3 liters;
- vegetable oil - 2-3 tbsp. l.
How to make lean borscht from canned beans
Chop the greens just before serving and pour into each plate.
Borscht is the most common first dish, prepared in almost all families. Traditionally they are cooked in meat or bone broth. But vegetarians and those who adhere to food restrictions during fasting can also enjoy borscht by preparing it to their specifications. The most popular option for them is a very hearty and tasty borscht with beans.
Lenten borscht without meat with beans
The absence of meat component does not in any way affect the taste and nutritional value of the dish. The meat completely compensates for the beans, enriching the stew with its vegetable proteins. Despite the simplicity of the recipe, we will consider the proposed step-by-step recipe, so that even novice cooks can understand everything.
Ingredients:
- Beans - 1 seed
- Cabbage - 350-400 gr
- Potatoes - 4 pcs.
- Onion - 1 pc.
- Carrots - 1 pc.
- Beetroot - 1 pc.
- Tomato juice – 200 ml
Cooking method: boiling
Cuisine - Slavic
Preparation time - 15 minutes
Cooking time - 30 minutes
Number of servings - 4
Cooking method
Soak the beans in water in advance so that they swell. This procedure will then reduce their cooking time. The beans should increase 2.5 times, as can be seen from the photo.
Either grate the carrots coarsely or chop them into thin strips with a knife. Cut a medium-sized onion into cubes. Finely chop the cabbage (you can use half a small cabbage). Then knead it slightly to soften the vegetable. Chop the potato tubers into cubes or small pieces. Red beets are cut into thin strips. If desired, you can also grate it.
Place the beans in a saucepan with water and bring it to a boil.
Advice. If you are preparing lean borscht from dark legumes, keep in mind that when boiling they can tint the water. In this case, drain the boiled water and refill the beans with fresh ones.
At the same time, prepare the borscht frying in a hot frying pan. Sauté the onion until soft.
Then add carrots to it and fry the vegetables until softened.
Beet straws are stewed in a separate bowl. 5 minutes after sautéing, pour tomato juice into the beets.
Advice. Fruit juice can be replaced with tomato paste or fresh tomatoes blended in a blender.
After the beans boil, add the cabbage to the pan.
Advice. If borscht is prepared from a young head of cabbage, then the potatoes go into the pan first.
When the cabbage boils, add potatoes to it. Then add the fried carrots and onions. The last thing to add to the borscht is the beets. At the end, salt the borscht to taste. You can sprinkle it with chopped herbs. It is very tasty to eat a dish with garlic donuts.
The most delicious vegetarian borscht will be when it sits for a day. During this time, it is infused, all components are saturated with each other.
Another dietary borscht without meat made from canned beans and mushrooms can be found in the video
I don’t know about you, but heavy food doesn’t go down my throat in the summer. But nevertheless, you don’t want to give up traditional and favorite dishes either. The fact is that I really love borscht, so on hot days I prepare a lean version of it, and use beans instead of meat. This soup is even easier to prepare, and it can be served both cold and hot. Let's figure everything out in order and do it together.
You can use any beans you like - dried or canned. I chose the first option, if your choice does not coincide with mine, then just soak the beans in water overnight. 
Pour 3 liters of water into a saucepan, put the beans in and put on fire. The water must be brought to a boil before proceeding to the next step.
Chop the beets into thin and long pieces. This can be done with a knife or simply use a grater. 
Pour a small amount of vegetable oil into the pan and fry the beets, stirring occasionally, for 5 minutes. Then add 2 teaspoons of sugar and a little vinegar, stir and simmer for 2-3 minutes. 
Place the beets in a boiling pan of water and continue cooking. In the meantime, let's move on to the next stage. 
Finely chop the onions and carrots. 
Fry them in a frying pan in vegetable oil for about 5 minutes. Then add a tablespoon of tomato paste, stir and simmer lightly for 2-3 minutes. Place the contents of the frying pan into the pan with borscht. 
Finely chop 250 grams of cabbage, peel the potatoes and cut into arbitrary pieces. 
Add cabbage with potatoes to the pan, and add salt to taste, black peppercorns and bay leaf. Stir, bring to a boil and cook for about 10 minutes over low heat. 
Serve Lenten borscht with or without sour cream at your discretion. Also chop the herbs and garlic. 
Without meat? Meat lovers will ask. Red borscht without meat with beans. But it’s possible, and we’ll share how to do it. During the period of fasting, many adhere to the consumption of lean dishes, and can safely prepare delicious borscht with beans, which contain the protein necessary for the body. borscht with beans!
To prepare a 4-liter pot of borscht, you need the following ingredients:
- 3 large potatoes;
- 1 small carrot;
- 1 small onion;
- 70 g beans;
- cabbage;
- 2 medium sized red beets;
- 2-3 cloves of garlic;
- 100 g vegetable oil;
- 1 tomato;
- Seasonings and spices: salt, ground black pepper, dry basil, bay leaf, allspice;
Citric acid to taste (1/3 tsp).
Red borscht without meat with beans
Beets and beans must be boiled first. In order to cook beans faster, you must first soak them in water for 4-6 hours, and only then set them to cook. The beets are cooked for approximately 2 hours.
After we have cooked the beets and beans, the borscht will be prepared in 40 minutes.
Potatoes need to be peeled and cut into cubes. Fill it with water in a saucepan and put it on the stove.
You need to finely chop the onion, grate the carrots on a fine grater and simmer in oil. Add chopped peeled tomato to carrots and onions.
The cabbage needs to be cut very little so that the borscht does not turn into a thick porridge. A quarter of a small cabbage is enough.
When the potatoes boil, add a bay leaf, 2 peppercorns, onions and carrots, and cabbage.
After 15 minutes, add the grated red beets, salt and pepper.
Peeled garlic cloves should be finely chopped and added to the borscht.
Let's try in 10 minutes. taste the borscht, add salt if necessary, add citric acid, a little dried basil, green dill and parsley and beans.
Read also: Recipes with feijoa, beneficial properties of feijoa
If all the ingredients are cooked, remove from the stove. You can serve with sour cream, garlic donuts or croutons. Borscht will be delicious even without meat, you will be convinced of this.
See also video recipe
Borscht with smoked bacon
Borscht with beans, the recipe for which I will describe in my article, is my next first course without meat. You could call this dish something like borscht with beets and beans, but I think that this would be unnecessary, since many already know that borscht, unlike cabbage soup and soups, is prepared with beets, and the rest of the ingredients come as an addition to the beets required for borscht.
As I already wrote in my article “,” prepare this delicious first course of beets You can eat it not only with meat, but also without it. Since my husband does not eat animal or poultry meat in any form, I have to diversify borscht recipes not with meat fillers, but by using various plant ingredients. In this case, this addition to the beets is regular beans.
Paradoxically, the homeland of beans is again America, and it came to Europe thanks to Columbus. However, beans began to be used as a food product in Europe only in the 17th century, and at first they were an ordinary beautifully flowering and climbing ornamental plant.
Currently, common beans rightfully occupy their rightful place in the diet. On average, 100 grams of beans contain 22 grams of protein, 1.7 grams of fat and 54 grams of carbohydrates. In their composition, bean proteins are very close to the protein composition of meat, and at least 75% of them are easily absorbed by the human body. Common beans are rich in vitamins B, E and PP, as well as amino acids and microelements that have a beneficial effect on the human body. The calorie content of beans is approximately 300 kilocalories.
Beans are useful for diseases of the gastrointestinal tract, cardiovascular system, promote the dissolution of kidney stones and have a positive effect on the condition of nails, skin and hair. Beans are useful for rheumatism; they cleanse the body, lower blood sugar and normalize glucose levels in diabetics. Bean dishes used in dietary and diabetic nutrition, as well as for fasting diets. For vegetarians and those who fast, bean dishes are also a good help for proper nutrition of the body.
However, it should be borne in mind that for all the benefits of cooked beans, they are not so harmless in their raw form. Toxic substances contained in raw bean seeds (beans) can have a harmful effect on the functioning of the stomach and the entire digestive tract, can damage the intestinal mucosa and even cause poisoning. Therefore, in order bean dishes Instead of benefiting from causing harm to your health, beans should be cooked properly.
In articles on my website, I have already presented various lean, vegetarian and dietary bean dishes, for example, , , , and many others. Now it's time for the first one Lenten dish – borscht with beans, which is both a vegetarian and a dietary dish.
Borscht with beans without meat, recipe
Lenten borscht with beans According to the recipe I presented, it is quite simple and relatively quick to prepare, of course, if before cooking the beans, you first soak them in water for several hours.
To prepare delicious and healthy lean borscht with beans, I use:
Beans – 2/3 cup;
Beets – 1 piece;
Carrots – 2 small pieces;
Onions – 2 small heads;
Potatoes – 2 pieces;
Garlic – 1 clove;
Sunflower oil – 4 tablespoons;
Bay leaf – 4 leaves;
Sugar – 1 tablespoon;
How to cook borscht with beans without meat, step-by-step recipe with photos
To prepare delicious borscht with beans without meat, you need to soak the beans in water at least 8-10 hours before starting to prepare the borscht. After the specified time has passed, drain the water from the beans, pour fresh water into the pan, put the beans in it and cook. Peel potatoes, beets, carrots and onions. Chop the potatoes and add to the beans. Grate the beets and carrots, chop the onion. Fry the beets in sunflower oil, and also fry the onions and carrots separately, and add all this to the pan with the cooking beans and potatoes. Boil the borscht until tender, and add garlic and herbs at the end.
And now the preparation of lean borscht in more detail, with some subtleties and photos.
When I'm going to cook any dish from beans, I soak the beans from evening to night, and cook from them in the morning. So in this case, last night I poured about 2/3 cup of beans into a bowl and filled it with water so that it covered the beans by about 2.5 - 3 cm.
Soaking beans should be done in order, firstly, to subsequently reduce the cooking time of the beans, and secondly, to improve the digestion process and reduce gas formation due to the fact that when the beans are kept in water for a long time, the sugars (oligosaccharides) present in the beans dissolve in it. , not absorbed by the human body. Therefore, the water in which the beans were soaked should not be used. In addition, some housewives add soda to the water for soaking beans, but this should not be done either, so as not to destroy the vitamins and acids contained in the beans and not reduce their beneficial properties.
So, by morning the beans are swollen, I drain the water from them, rinse them additionally with cold running water and proceed directly to preparing the borscht.
I take a saucepan, pour 2.5 liters of water into it, pour the washed beans into it and put it on the fire to cook. After boiling, the beans cook for about 30 minutes.
While the beans are cooking, I peel the beets, potatoes, carrots, onions and garlic.
I cut the potatoes into small cubes and rinse them under water to remove excess starch.
I grate the peeled beets and carrots on a coarse grater.
I cut the onions into small cubes.
Finely chop the garlic with a knife on a cutting board.
While I was preparing the vegetables, my beans were almost cooked. I put the chopped potatoes in the pan with the beans and cook them together with the beans for another 15 minutes.
During this time, I put a frying pan on the fire and pour two tablespoons of sunflower oil into it. When the frying pan is hot, I add grated beets and fry them.
I also pour two tablespoons of sunflower oil into another frying pan and put carrots and onions in it to fry.
I fry the beets for about 5 – 7 minutes, stirring occasionally.
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