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Kuban borsch with beans

Cooking recipes / First course recipes / Borsches / Kuban borscht

Cabbage, potatoes are peeled, cabbage is cut into checkers, potatoes - into cubes. The beans are soaked for 5-6 hours, then boiled. (Canned beans are placed in borscht without any processing. ) Potatoes and cabbage are put into boiling broth, boiled for 10-15 minutes. Then one performs beets added with added vinegar, browned onions and carrots with tomato paste or strained tomatoes, beans, greens, salt, pepper, bay leaf and cooking for another 10 minutes. Borsch is seasoned with lard, ground with garlic and salt.

potatoes - 50 g, white cabbage - 70 g, beets - 125 g, carrots - 25 g, onions - 25 g, beans - 20g, parsley greens - 10g, garlic - 10g, vinegar - 8 g, bay leaf to taste, lard - 30 g, tomato paste - 10 g, canned beans - 50 g, sour cream - 10 g, broth - 400-500 ml, salt to taste, pepper to taste