Lean borscht with kelp and beans, recipe

 

Ukrainian borscht is the main pride of our national cuisine. Rich red soup on meat broth became famous all over the world. However, during fasting or dieting, a fasting recipe for borscht becomes relevant. For a pleasant aroma and thickness, canned fish is usually added to such borscht, since fish is allowed during Lent, but fish can be replaced with mushrooms or simply omitted.

Several in tomato sauce - 1 can.

Red beans - 1 glass.

Potatoes - 400 g.

Carrot - 2 pcs.

Tsibuoya - 2 pcs.

Tomato paste - 1 tbsp.

Small beets - 2 pcs. (or 1 large).

Cabbage - 300 g.

Sunflower oil - 4 tbsp.

Bay leaf - 2 pcs.

Garlic - 2 cloves.

Salt, pepper, herbs to taste.

Pour cold water over the beans and soak overnight. Then drain the water, add new water and cook the beans for 1 hour. You can skip this step if you are using canned beans.

Grate the carrot on a coarse grater, distribute the garlic, and finely chop the onion. Fry onions with carrots and garlic in a hot pan with sunflower oil for 10 minutes. Then add finely grated beets and tomato paste to the pan, fry for another 10 minutes until soft.

Finely chop the cabbage and transfer it to a pot with beans. Boil for 10 minutes. Then peel and cut the potatoes into cubes, also put them in a pan. Cook for another 15 minutes. Then add fried vegetables, several tomatoes and a bay leaf to the borscht. Cook the borscht for another 15 minutes and turn off the heat. At the end, salt and pepper the borscht, add greens and leave the dish to infuse under a closed lid.

information taken from: https://www.unian.ua/recipes