Borsch with sprats and beans is associated with my childhood. I really like this first dish, the taste and the cooking process. I bake beets in advance, beans soak in the evening.
Description of preparation:
If you want to speed up the process, replace the boiled beans with canned beans in a tomato. The taste of this will not get worse.
Purpose:
For lunch
The main ingredient:
Fish and Seafood / Vegetables / Legumes / Beans / Sprat
Dish:
Soups / Borsch
Ingredients:
- Sprat - 1 Bank (in tomato)
- Beans - 100-120 grams (dry)
- Beets - 1 Piece (medium size, boiled or baked)
- Potatoes - 4 Pieces
- White cabbage - 250 grams
- Onion - 1 Piece
- Tomato - 1 Piece (medium size, fresh or frozen)
- Salt - To taste
- Black pepper - To taste (ground)
- Vegetable oil - 4 tbsp. spoons
- Greens - To taste (optional)
Servings: 6
How to cook "Borsch with sprats and beans"
Prepare the necessary ingredients.
Soak beans in advance, cook until tender.
Cut the potatoes into the middle cube, the cabbage with the middle strips or pieces.
Pour 2 liters of water into the pan, bring to a boil. Add potatoes and cabbage. Cook over medium heat for 15 minutes.
Cut the onion and tomato into a medium dice. First remove the peel from the tomato, dousing it with boiling water. Sauté the vegetables until soft in 4 tbsp. vegetable oil.
Grate beets on a coarse grater. Add to the fried vegetables and warm for 3-4 minutes stirring occasionally.
Transfer the fried vegetables with beets into the pot and cabbage pan. Shuffle. Add the beans and sprats in the tomato, mix.
Boil the borscht on low heat for another 5 minutes after boiling. Add greens, close the lid, turn off the heat. Let it brew for 20 minutes and serve.
Bon appetit!
Source: povar.ru