/ / Recipe Post borsch with beans

Recipe Post borsch with beans

  • Bulb - 1 piece
  • Carrot - 1 piece
  • Cabbage - 300 Grams
  • Potatoes - 3 pieces
  • Beans - 100 Grams
  • Beet - 1 piece
  • Bulgarian pepper - 1 piece
  • Champignons - 200 Grams
  • Tomato - 2 pieces
  • Garlic - 3 Teeth
  • Salt, pepper - - To taste
  • Parsley - - To taste
  • Bay Leaf - 3 Pieces

Prepare the ingredients. Beans are soaked for several hours in water, drained, put the beans in a large saucepan, pour water (about 3 liters) and cook until the beans are ready. Peel onion and finely chop. Carrots clean and rub on a medium grater. Cut a small cube of peppers. Peel potatoes and cut into small cubes. Peel the beetroot, grate it on a medium grater. Shred cabbage. Cut small plates into mushrooms. Tomatoes peel and grate. Finely chop parsley. Heat the frying pan with butter, fry onion for 2-3 minutes on medium heat. Add the carrots and pass together for another 3-4 minutes. Add the onions and carrots to the soup. There also add potatoes. Cook for 10 minutes. Then add cabbage and bell pepper to the pan. Beet slightly fry in vegetable oil. After the cabbage, add beets to the pan, as well as salt, pepper and bay leaf. Cook for 5-7 minutes. Mushrooms lightly fry in vegetable oil. Add fried mushrooms to borsch. Add the tomatoes to the pan, cook for another 10 minutes. After 10 minutes, squeeze garlic into the pan. Add parsley, remove the borsch from the fire and allow to stand under the lid for 10-20 minutes. Post borsch is ready!

Servings: 10

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