Borscht without Cabbage but with Beans

Hey, it’s borscht again! The most important thing in the borscht – beetroot (although in some areas of Ukraine or Kuban they manage to cook borscht without it, but this is an exception to the rule), but cabbage could be excluded in some cases. Many call it Svekolnik (beetroot soup), and perhaps they are right.

Borscht without Cabbage but with Beans

Yield: 4 servings

1 medium beet (beetroot), peeled and grated
1/2 medium onion, sliced
1 medium russet potato, peeled and chopped
1 medium carrot, peeled and grated
1 tbsp. tomato paste or tomato purée
1/2 cup canned white beans
4 cups vegetable stock or water
Salt to taste
Coarsely ground black pepper
Sour cream (optional)
Finely chopped fresh garlic and parsley for garnish

Wash and rinse white beans.

Peel and cut the onions, carrots, and beets and sauté over medium heat with a pinch of salt in a sprayed with cooking spray skillet about 10  minutes. Add tomato paste and sauté 2-3 minutes more for color and sour taste. Once I add beans in tomato sauce and it was good too.

Bring the water or vegetable stock to a boil. Add potatoes. Bring to a boil, add sautéed vegetables and simmer 15 minutes, until the vegetables are tender.

Season to taste with salt and pepper, add chopped garlic and parsley and let stay 5-10 minutes covered for intensive color and taste. Serve with a dollop of sour cream, and chopped parsley, if desired.

1 serving is about 120 calories

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