Borscht with canned beans

Step-by-step cooking

1. Step 1:

   

   While the water for borscht is warming in the pan, we will prepare all the necessary ingredients: beets, potatoes, garlic and onions will be cleaned and washed, we will cut about 400 g of cabbage from the head, rinse it, also rinse the green onion feathers.

2. Step 2:

   

   Cut the beetroot into small cubes.

3. Step 3:

   

   Then cut the onion into small cubes.

4. Step 4:

   

   Put the beetroot and onion in a deep frying pan or saucepan, add vegetable oil.

5. Step 5:

   

   Put the frying pan on the fire, mix and pour in the cucumber marinade. Cover the pan with a lid and simmer the beetroot and onion on low heat for half an hour, stirring occasionally.

6. Step 6:

   

   Next, cut the potatoes into large cubes.

7. Step 7:

   

   Put the sliced potatoes in a saucepan with boiling water and cook for 20 minutes on low heat.

8. Step 8:

   

   Meanwhile, finely chop the cabbage.

9. Step 9:

   

   After 20 minutes, add the chopped cabbage to the pot with the potatoes.

10. Step 10:

    

    Now we go back to the beetroot and add canned beans to it.

12. Step 11:

    

    Mix beetroot and beans, cover the pan with a lid and turn off the fire.

13. Step 12:

    

    Finely chop the green onion.

14. Step 13:

    

    To the sliced onion, squeeze the garlic through the press.

15. Step 14:

    

    Put beetroot and beans in a saucepan with potatoes and cabbage, mix well.

16. Step 15:

    

    After the beetroot, we put green onions with garlic in the borscht.

17. Step 16:

    

    Then add tomato paste.

18. Step 17:

    

    Salt borscht, mix well again.

19. Step 18:

    

    Cover the pot with borscht with a lid, let it boil for another minute and turn off the fire.

20. Step 19:

    

    Borscht with beans is ready, you can pour it on plates, but it's better to wait another half hour for it to infuse in a saucepan. And the next day, such a red borscht with beans will be even tastier.

21. Step 20:

    

    Serve red borscht with beans for lunch hot, you can add a spoonful of sour cream to each serving.