Beetroot with beans hot recipe. Simple beetroot with beans. Recipe for cooking beetroot with beans

LENTEN BEET. Not quite authentic, but tasty) . It can be both HOT and COLD, LENTEN, and NOT LENTEN. Pictured is the lean version. Under the cut..

Carrots, onions, beets.

Red beans.

Tomatoes.

BEET JOKE WITH BEANS. LEAN BEET. (If you add hard-boiled eggs and sour cream when serving, it easily turns into a REGULAR BEETTE)).

IT CAN BE BOTH "HOT" AND "COLD" (if cooled).

It can be cooked with pickles (or with ready-made “cucumber paste”), it can also be made with tomatoes, tomato sauce or tomato paste.

In any case, beetroot with beans is very tasty and healthy. J.

Beetroot can be cooked in 2 ways - 1 option, very simple (which is shown in the photo); Option 2 is a little more difficult.

RECIPE. 1 OPTION. (VERY SIMPLE OPTION).

Dry red beans - 1/3 or ½ cup, soak for several hours (overnight), boil until cooked (usually the beans are cooked for 1 hour, but it is better to try), salt a little 20 minutes before the readiness). When the beans are ready, drain the water . (The beans can also be cooked ahead of time.)

Beets - 250g, peeled, cut into strips.

Carrots - 250 g, peeled, cut into strips.

Onion - 250 g, peeled, cut into half rings, cubes or feathers (as you like).

Tomato -250 g, cut into strips (can be grated) IF YOU USE A TOMATO, NOT CUCUMBERS!

Pickled cucumbers - 3 pcs, peel, remove the core (if the seeds are large) and cut into strips. CUCUMBERS IF YOU USE CUCUMBERS AND NOT TOMATOES!

Pour water into the pan - 2 liters (or 1.5 liters, for those who like it thicker), place chopped beets there, add 1-1.5 tablespoons of good vinegar 6%, let it boil, lower the heating temperature and, at medium boiling intensity, cook for 5 minutes, then add carrots, onions (if cucumbers are used, then add them at this stage), salt, pepper (ground black pepper) and cook for another 10 minutes, then add beans, tomatoes and cook for 15 minutes. Cook in one word - bring to readiness J. At the very end of boiling, add chopped parsley, dill..

REMARKS.

For beetroot, onions, carrots and tomatoes (or pickled cucumbers) can be stewed in refined sunflower oil before being added to beetroot. In this case, you should first fry (stew) onions and carrots, then add tomatoes (or cucumbers) there and simmer them together for 10 minutes.

2 OPTION OF BEET (a little more difficult, but also tastier)).

It differs from the first option in that you should take 2 beets (250-300 g each).

One beet should be peeled, cut (as you like, which is called "by hand") and boiled with the addition of vinegar - 1 - 1.5 tablespoons. Then strain. Use this decoction for further cooking (throw out the beets).

Another beet should be boiled “in uniform”, with skin, peeled, cut into strips and added to the beetroot at the very end, to the finished beetroot. pan from the fire (from the hob) and then add the boiled and chopped beets).

Parsley, dill .. add at the very end.

If you add boiled hard-boiled eggs (cut into halves or cubes) and sour cream to the finished beetroot, then the beetroot will be non-lean).

Beetroot is the easiest option.

Isn't it true that your family is incredibly lucky, because they eat their signature stunning borscht almost every day? Indeed, what could be tastier, healthier, and more beautiful than this dish?

But what do you want to do if someone from the family begins to grumble at the monotony of the menu? He uses a lot of counterarguments: I'm tired, I don't like tomatoes, it's too fat, it's so hot outside... At first, you are at a loss, but after half an hour you create something with inspiration in your kitchen patrimony. The way out is found - it's beetroot with beans. A pleasant summery and bright soup will satisfy all the requirements of a fastidious eater and gently preserve your ardent feelings for borscht.

This vegetarian dish is usually served cold. But you can cook on meat broth, pork or lamb are suitable for this. Who and when the beetroot was invented is unknown. It belongs to the dishes of Slavic cuisine, and is usually prepared in the summer, adding young beet tops to the contents. It is also called holodnik or botvinya. A. S. Pushkin himself loved to eat village botvinia on a hot July afternoon.

Ingredients for beetroot with beans:

Designed for 4 persons.

Recipe for cooking beetroot with beans

Boil the beans soaked in the evening until tender. Drain excess water.
Boil water and dip the washed beets into it. When the root vegetables are ready, carefully remove from the pan and put on a plate to cool. Then remove the peel and chop on a medium grater, or chop into small sticks.
Strain the broth from the beets and put back on the fire. Put hot pepper and peas, parsley root and bay leaf in a saucepan, add granulated sugar. Let it boil for 2-3 minutes and remove the spices with a slotted spoon.
Throw diced peeled potatoes and finely chopped onions into boiling water.
At the end of cooking, add the beets and beans and remove from the stove. Allow contents to cool to room temperature.
Cut the washed cucumbers into slices, finely chop the greens and add to the rest of the ingredients. Salt as desired.
Season with lemon juice, and just before serving with sour cream.

The approximate calorie content of a vegetable broth dish is 45 kilocalories per 100 grams. If cooked in meat broth, then the energy value will be 247 kcal when using the back of lamb and 263 kcal in beetroot from the shoulder of pork.

Cooking time depends on the beans used - if you put canned beans, the whole process will take about 1.5-2 hours. You can bake the beets in the oven in advance, which will allow you to cook the soup in a matter of minutes. In this case, the broth will be water boiled with herbs (dill, parsley, celery) and spices.

If you follow a diet and every calorie counts, then you can season the soup without sacrificing taste with low-fat kefir or unsweetened yogurt. Fans of fragrant cilantro can safely add it to this dish - red beans go wonderfully with this healthy herb. Prepare more beetroot, as the next day it will be even tastier than today.

Bon appetit!

This soup is not difficult to prepare, but the preparation of products takes some time. You need to boil the beets in advance and soak the beans. I do this in the evening so that I can start cooking the next morning. For 150g of beans, you need to take at least 1 liter of water, pour it in and leave it overnight.

Drain the water in the morning. We shift the beans into a saucepan, pour 1.5 liters of boiling water and cook for 40 minutes.

In the meantime, prepare the rest of the ingredients. Peel and chop onions, carrots and potatoes. Onions and carrots - smaller.

Grate the beets on a coarse grater.

Let's chop the greens. Of course, it can also be chopped at the very end of cooking, immediately before being put into the pan (so it will lie less and lose less vitamins).

Fry carrots and onions in vegetable oil. Too "blush" them is not necessary.

When the beans are cooked, they need to be wiped. Do not pour out the water in which the beans were boiled! I transfer the beans from the broth with a slotted spoon to the bowl of a food processor and chop in it. You can use a blender. The main thing is to get a homogeneous mass.

We put the broth on the stove, wait until it boils. We put chopped potatoes, fried onions and carrots, mashed beans. Add boiling water, about 0.5 liters. Put salt (I put 1 tablespoon without a slide) and bay leaf.
After 15 min. add grated beets and greens to the pan. We are waiting for it to boil. Turn off and close the lid. It’s good if the beetroot stands under the lid for at least 15 minutes. Pour into plates, serve with sour cream.

Beetroot soup is beetroot soup. Most often it is prepared cold and lean, with the addition of kvass, various vegetables and mushrooms. Previously, beetroot was cooked not just with beets, but with beets and their tops, now housewives rarely use tops in recipes.

We offer a lean version of hot beetroot with a modern twist. Vegetarian beetroot cooked with beans can be very tasty and satisfying. After all, beans are rich in vegetable protein and replace meat. Usually beetroot is prepared from the following vegetables: beets, potatoes, carrots, beans, onions. In the summer, you can supplement the soup with bell peppers, tomatoes. White small beans are the best option for soup. It has a delicate, mild taste. It cooks pretty quickly, the broth is rich. I boil beets for beetroot in advance.

Taste Info Hot Soups

Ingredients

beets 1 pc.;
carrots 1 pc.;
potatoes 2 pcs.;
beans 200 g;
onion 1 pc.;
sunflower oil 70 ml;
salt to taste;
tomato paste 2 tbsp. spoons.
water 2.5 liters

Cooking time: 1 hour 10 minutes Difficulty: Easy

How to cook vegetarian beetroot with beans in vegetable broth

Cut off the skin of the potato, cut it into small pieces. So that the potatoes do not darken, fill them with water, setting aside and prepare the vegetable broth.

Pour dry beans with cold water and leave in water for 8-10 hours. During this time, it will swell, become soft and you can quickly cook it. For beetroot, rinse the soaked beans with cold water, pour water again and put on the burner. Bring to a boil, drain the water and add water again. There should be enough water to make beetroot broth. Pour 2 tablespoons of vegetable oil into the boiled beans. It gives the broth and beans a very pleasant aroma. Cook the beans until done. We filter the broth, we will cook on it, and add the beans at the end of cooking. Dip the potatoes in the broth, cook until half cooked.

Wash and clean vegetables. Cut the onion into cubes, grate the carrots with medium straws.

Take a frying pan, pour sunflower oil. Heat up a frying pan and dip the onion into it. Fry the onion until soft, it will brown a little.

Add grated carrots. Mix vegetables and simmer them together.

We clean the boiled beets from the skin. We cut the beets into two parts. We rub one half on a grater, cut the other half into thin strips. You can take raw beets and also grate and stew with vegetables, but boiled beets give a bright color and a pleasant sweetish taste to the soup.

Add the beets to the skillet with the onion and carrots. Pour tomato paste or tomato juice into vegetables. I have homemade tomato juice. He gives the beetroot sourness, and the beetroot retains its color.

The potatoes are almost cooked, transfer the beans to the pan. Bring to a boil. We do not allow violent boiling.

Stewed beets with vegetables. It's time to add it to the potatoes and beans. We send the contents of the pan to the pan. We try beetroot, if necessary, add salt.

Bring to a boil. Cook on low heat for five minutes.

Remove from heat, cover the pan with a lid and let the beetroot brew.

The lean beetroot turned out to be moderately thick, with a rich red color, with a pleasant sweet and sour taste. The beets have retained their color.

Serve the vegetarian beetroot warm. But on a hot summer day, you can eat it cool without warming up. Be sure to cook a vegetarian beetroot with beans.

Beetroot, beetroot! Always so different, but always so delicious. Now they make it hot, and cold, and with meat, and without, literally everyone has their own cooking option.

Today we will cook beetroot soup with canned red beans. By the way, instead of the latter, you can take ordinary beans and boil them in advance. Canned food simplifies the process and saves time. The rest of the vegetables are standard, and, of course, beets. To simplify the task as much as possible, I bought already boiled in vacuum packaging. Of course, to do everything yourself is better, but how fast things are going! An hour is the maximum time it will take you to slowly cook dinner.

This dish is both vegan, vegetarian and lean. But it will suit everyone and everyone in the summer. Low-fat and light when cold with sour cream, this is the best soup for a hot day. But no one forbids cooking a dish in winter and serving it hot. The main decoration is fresh herbs. Therefore, be sure to save it for the winter. Well, in the summer it will not be difficult to find greenfinch, it will really make beetroot with beans tastier.

Enough talk, time to get started! The ingredients are waiting!

Peeled onion cut into small cubes.

Carrot cut into half circles.

Cut potatoes into small cubes.

Throw the vegetables into a pot of boiling water and cook for 10 minutes.

At this time, boiled peeled beets are also cut into cubes.

Add canned beans and chopped beets to the soup. If there is beetroot juice, also pour it into the pan.

Stir and cook for another 5-7 minutes.

At the end of cooking, we throw a bay leaf into the dish, salt and pepper to taste. Cook for another 5 minutes and remove from the stove. We insist 10 minutes and serve to the table, decorating with fresh herbs and sour cream.

Beetroot with beans is ready! Bon appetit!