Introduction:
Red borscht is one of the most iconic dishes in Polish cuisine, a staple on our tables for generations. Today, we’d like to introduce you to a version of this classic recipe with the addition of beans. This combination not only gives the borscht a new flavor but also increases its nutritional value, enriching it with plant-based protein and fiber. This bean borscht is nutritious, healthy, and at the same time full of the intense, classic flavor everyone knows and loves. Ingredients:
1 medium beet (about 250 g)
2 liters of water
1 onion
2 carrots
1 parsley root
1/2 celery stalk
3 garlic cloves
1/2 cup beans (preferably white or red, soaked overnight)
1 tablespoon vinegar (or lemon juice)
1 teaspoon sugar
2 bay leaves
4 allspice berries
1 teaspoon salt (to taste)
1/2 teaspoon pepper
1/2 teaspoon marjoram
1 tablespoon butter
Fresh dill for garnish (optional)
1 tablespoon 18% cream (optional, to serve)
Preparation Method:
Preparing the Vegetables:
First, peel the beets, carrots, parsley, and celery. Cut the beets into thin slices or grate them on a coarse grater. Cut the carrots, parsley, and celery into small pieces. Finely chop the garlic, and peel and dice the onion.
Cooking the Beans:
Prepare the beans, soaking them overnight in water for about 45 to 60 minutes, until tender. If using canned beans, simply rinse them in a colander to remove excess salt.
Cooking the Broth:
In a large saucepan, bring 2 liters of water to a boil. Add the chopped vegetables: beets, carrots, parsley, celery, onion, bay leaves, and allspice. Cook over medium heat for about 40 minutes until the vegetables are tender.
Adding the beans:
Add the cooked beans to the cooking vegetables. At this point, you can also add spices: salt, pepper, marjoram, sugar, and vinegar (or lemon juice) to give the soup a distinctive, slightly acidic flavor.
Sauté the garlic:
ADVERTISEMENT
