Borsch with beans and meat: recipe with photo

Borsch with beans and meat will be an excellent option for a hearty lunch dish, which will definitely become a favorite among households. Next, we consider the main features of the preparation of such a dish, as well as its classic recipe.

What do you need for cooking

How to cook borsch with beans and meat, and what products will be required for this? To create a fragrant, rich and very tasty dish, you need to take the following ingredients:

• 4 pork ribs;
• 100 g of beans;
• carrot;
• 2 potato tubers;
• medium-sized beets;
• onion head;
• 500 g of fresh cabbage;
• 3 medium tomatoes;
• bell pepper;
• clove of garlic;
• 50 g of fat;
• Bay leaf;
• greens for decoration (to taste).

To prepare the dish in question, it is recommended to use only white beans - such an ingredient will not spoil the color of borsch.

Ingredient preparation

A step-by-step recipe for borsch with beans and meat implies the need for preliminary preparation of some ingredients.

So, if dried beans are used to prepare a dish, then in this case the product needs to be pre-soaked. To do this, pour it in a bowl with water so that the liquid completely covers the grains, and then leave the container for 2-3 hours (best of all - overnight). After the specified time, the beans must be boiled separately until ready. In the event that this is not done, by the time the borsch is cooked, this product will be undercooked, which will spoil the overall taste of the dish.

How to make a roast

It's no secret that properly cooked dressing is the key to a delicious borsch. In order to make it, it is necessary to fry chopped onions in a hot pan with sunflower oil. As soon as the vegetable turns golden, you need to add chopped Bulgarian pepper, as well as grated tubers of carrots and beets. After mixing the dressing, you need to salt the ingredients to taste, and then add to them the pulp of tomatoes (without peel), which can be crushed with a blender. Next, add a teaspoon of sugar to the total mass and, after mixing, leave to simmer over low heat under a closed lid for 10 minutes. In the absence of fresh tomatoes, canned tomato juice can be used.

If you wish, you can use butter to prepare such a dressing, so the taste of the finished borscht will be very tender.

Cooking Borsch

In order to engage in the direct preparation of the dish in question, you need:

• Pour 3 liters of water into the pan and put the prepared ribs into it.
• Boil them for 30 minutes, then remove them from the liquid with a slotted spoon and put them on a separate plate.

• Add the diced potatoes to the remaining broth.
• Salt the contents to taste and add 2-3 peas of black pepper.
• Leave to cook on the stove.

• Once the potatoes are soft enough, you should send the cabbage, chopped with small straws, into the pan.
• After boiling pour in pre-cooked beans.
• As soon as the cabbage is half cooked, dressing and meat should be introduced into the borscht, removed from the cooled ribs and cut into small pieces.
• Next, the borsch should be cooked for 5-7 minutes on low heat, after which the pan can be removed from the stove.

The final stage of preparation

In order to make the borsch with beans and meat cooked according to the described recipe spicy and aromatic, at the end of the cooking process, add bay leaf and lard, grated in a mortar with garlic, to the pan.

If desired, at this stage, you can pour a sufficient amount of finely chopped greens into the container (this is done at the time of serving the finished dish). After this, stirring the borsch is not advisable - it should be allowed to brew for 15-20 minutes in the open form, after which the dish can be served.

Borsch with canned beans and meat

Consider another recipe for cooking borsch with beans. It should be noted that the technology for creating this dish is simpler, this is due to the lack of the need for cooking beans.

For borscht according to this recipe, you need to take:

• 600 g of pork;
• beets;
• bell pepper;
• carrot;
• half a head of cabbage;
• 2 tablespoons of tomato paste;
• a can of canned beans;
• a little butter (for frying vegetables);
• greens;
• clove of garlic;
• Bay leaf.

Prepare like this:

1. At the very beginning of the process, it will be necessary to fill the washed meat with cold water and put the container on the stove.
2. While it is preparing, you need to pay attention to frying. To prepare it, melt butter in a frying pan and add finely chopped onions on it until it becomes golden in color.
3. Next, add the chopped carrots, beets and fry the components for three minutes over medium heat.
4. After the allotted time, tomato paste should be poured into the mass (you can dilute it with water).
5. After another three minutes, add garlic, crushed with a press, to the mass.
6. When the meat becomes soft, it is necessary to remove it from the liquid and, having cooled, cut into small portions.
7. At this time, chopped potatoes and bay leaf should be introduced into the broth, and then continue the cooking process until the potatoes soften.
8. As soon as the vegetable is soft, you need to introduce the washed beans, cooled meat and frying into the pan, and after another five minutes - cabbage, chopped with a thin straw.
9. After three minutes of cooking, the borscht will be ready - it remains only to salt it to taste, add all the desired spices and finely chopped parsley and dill.

The cooked dish must be allowed to brew for 25-30 minutes. After that, it can be served with sour cream, horseradish or mustard.

How to serve borsch

The best option is to serve borsch in deep bowls with the addition of a spoonful of fat sour cream or mayonnaise. If desired, a small amount of chopped parsley or dill can be poured into the plate - it will give the dish not only a beautiful appearance, but also an unusual aroma.

In addition to such a dish, garlic pampushki prepared according to the classic recipe from yeast dough can be offered. To them add horseradish or mustard.

What meat can be used for borsch

This is very important for preparing a delicious dish. Special attention should be paid to those types of meat that can be used for cooking borsch with beans. Practice shows that it is best to give preference to pork for these purposes. It is she who gives the finished dish special taste and sufficient fat content.

As for the other types of meat, fatty chicken or duck fillet may be suitable for cooking borsch. If you want to make a dietary dish, you can use low-fat varieties (turkey, veal, beef, etc.).