Lenten Borscht with Beans is a delicious, rich and filling soup for a long fast.
Cooking time 30 minutes
Water 3 l
White cabbage 150 g
Canned red beans 100 g
Potatoes 2 pcs
Beet 1 pc
Carrot 1 pc
Onion 1 pc
Vegetable oil 2 tbsp. l.
Dried dill to taste
Garlic clove 2 pcs
Salt to taste
Boil water in a saucepan, peel and cut potatoes into cubes, cook for 3-5 minutes.
In a pan with vegetable oil, fry finely chopped onions, grated carrots and grated beets for 3-5 minutes.
Add tomato paste and cook for 1-2 minutes.
Add vegetables from the skillet to the pan.
Add shredded cabbage.
Add canned red beans.
Add bay leaves, pressed garlic and dried dill. Salt to taste.
Simmer for 10-12 minutes over low heat.
Lean borsch with beans is ready. Pour into plates and serve.