Borscht with Beans

Ingredients

• Beetroot 25 oz
• White Cabbage 15 oz
• White Beans 5 oz
• Carrot 1 piece
• Onion 1 head
• Passata Tomato Sauce 5 oz
• Vegetable Oil 0 fl oz
• Potato 15 oz
• Bay leaf 1 piece
• Green peppercorns 12 pieces
• Vinegar essence 1 tablespoon
• Sugar to taste
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

The night before cooking, soak the beans in cold water overnight.

Step 2

Cook the beans and beets whole, separately, until done. Strain the beet broth through a kitchen towel or several layers of cheesecloth.

Step 3

Shred the cabbage.

Step 4

Cut the potatoes into cubes.

Step 5

Cut the boiled beets into thin strips, and do the same with the onion and carrot.

Step 6

In a skillet, heat vegetable oil and sauté the onion and carrot with tomato paste.

Step 7

Bring 2 liters of water to a boil, add the cabbage and potatoes, and cook for 25 minutes.

Step 8

Then add the sautéed vegetables and beets. Cook for another 15 minutes.

Step 9

Finally, add the beans along with the cooking water, bay leaf, peppercorns, beet broth, as well as vinegar, salt, sugar, and pepper to taste.

Step 10

Simmer for another 5-10 minutes and serve with sour cream and chopped herbs.