In the warm season (but not only then), I find the recipe for bean and beetroot bors to be an excellent choice. Why? Because it’s a very light dish, it can be served cold, and, not to mention, it’s incredibly delicious. If you make it extra tangy with a little more borscht, those who partied the night before will thank you! Instead of borscht, you can also use lemon juice or tomato paste for acidity. We prefer tangy borscht. Of course, it all comes down to personal taste. The key is to make it a bit sour.
Let’s get started because summer is in full swing!
Bean and Beetroot Borș
Bean and Beetroot Borscht is a light, tangy soup made with beans, vegetables, and a sour base like borscht or lemon juice. Soak and cook the beans, sauté the veggies, then simmer everything together, adding grated beetroot at the end for vibrant color. Finish with fresh parsley and lovage. Serve hot or cold, with optional chili peppers, onions, or sour cream.
Medium
Equipment
1 large pot
Ingredients
300 g beans- 2 beetroots
- 2 onions
- 3 carrots
- 1/2 celery root
- 1 l borș substitute with lemon juice, vinegar, or sauerkraut juice if unavailable
- 1 tsp salt to taste
- 3 tbsp olive oil or sunflower oil
- 2 bunches green parsley
- 1 bunch fresh lovage
Instructions
- As with most bean recipes, start by cleaning and rinsing the beans thoroughly. Soak them in a bowl of water overnight. The next day, boil the beans, letting them simmer for 20–30 minutes before changing the water. Be careful—use hot water when replacing it to avoid hardening the beans! Repeat this process two or three times.
- Clean and wash the vegetables thoroughly. Chop them into small cubes and sauté them lightly in oil. We usually use olive oil, but it’s not mandatory. Once the onions have softened, add the beans and plenty of water (approximately 3 liters). Season with salt to taste and add the tangy borscht. Let everything simmer.
- Near the end of cooking, peel the beetroots and grate them using a coarse grater. Add the grated beetroot to the borscht toward the end. Don’t let it boil for too long, as it will lose its vibrant color, and the soup won’t have the bright red hue it should.
- Finely chop the parsley and lovage. Once you turn off the heat, stir in the greens, cover the pot, and let the borscht cool slightly.Serve with hot chili peppers or raw onions. You can also add sour cream if desired. Enjoy!
Nutrition
Calories: 142kcalCarbohydrates: 18gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 479mgPotassium: 576mgFiber: 5gSugar: 7gVitamin A: 5212IUVitamin C: 37mgCalcium: 69mgIron: 3mg
Tried this recipe?Let us know how it was!
