Lenten borscht with beans

Method

1. 01

   Beans can be used any way you want - dried or canned. I chose a regular dry bean, so I soaked it overnight in water. If you use canned beans, soaking it is not necessary, move on to the next stage.

2. 02

   In the pan pour 3 liters of water, put beans there and put on fire. The water must be boiled before proceeding to the next step.

3. 03

   Chop the beets with thin and long bars. This can be done with a knife or just use a grater.

4. 04

   In the pan pour a small amount of vegetable oil and roast the beets periodically stirring, 5 minutes. Then add 2 teaspoons of sugar and a little vinegar, stir and stew for 2-3 minutes.

5. 05

   Put the beets in a boiling pot of water and continue cooking. In the meantime, let us proceed to the next stage.

6. 06

   Skin a little onion and carrot.

7. 07

   Roast them in a pan in vegetable oil, about 5 minutes. Then add a tablespoon of tomato paste, stir and slightly extinguish 2-3 minutes. The contents of the pan are also sent to a pot with borscht.

8. 08

   Finely chop 250 grams of cabbage, peel potatoes and cut in arbitrary pieces.

9. 09

   In the pan add cabbage with potatoes, and also put salt to taste, black pepper peas and bay leaf. Stir, bring to a boil and cook for about 10 minutes on a small heat.

10. 10

    Lent borscht to serve with sour cream or without it at your discretion. Also chop the greens and garlic.