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Borscht with white mini beans and larch

Borscht with white mini beans and larch

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One evening before cooking, choose the beans, wash them well and soak them in cold water. (If you haven't soaked the beans in time, pick them up, wash them and add boiling water. Put the lid on the pot and after 3 hours, strain the beans and discard the water, which has meanwhile turned yellow. Boil the beans twice. , necessarily with hot water, so that it does not harden, and then, when it is almost boiled, you can add it to the pot in which the borscht is prepared.)

If you have soaked the beans in the evening, strain the water, add cold water and bring the pot to a boil. After a few boils, strain the water and this time add hot water, so that the beans boil for the second time.

While the beans are boiling, prepare the other ingredients. Clean the roots (carrots, parsley and celery), wash, cut and boil with 3 liters of cold water. Collect the foam that forms and fill it with warm water, when necessary.

Peel an onion, wash, chop and sauté in enough oil over low heat until soft.

Wash the bell pepper, remove the stalk and seeds, cut into cubes and fry with onion.

Wash the tomatoes, cut into cubes and also fry with the other vegetables, over low heat, until the liquid drops.

After the beans have boiled in the second water, check that it is almost ready, strain it and add it to the pot in which the roots are almost cooked. Leave the pot on the fire for another two or three boils, then add the hardened vegetables and natural borscht. Leave the borscht to boil for another two or two minutes.

Meanwhile, pick the parsley leaves and the larch, wash, dry and chop.

Season the borscht with: salt. pepper, thyme and finally add the chopped parsley and larch.

Take the pot off the heat, put the lid on and after 10 minutes of "rest", the borscht can be served with hot polenta, onions and hot peppers, as desired.


If you have not soaked the beans the night before, soak them in boiling water, covered, for 3 hours, then strain it and boil it twice, with hot water.


The beans are not boiled directly in the borscht pot (soup) but separately, twice, to eliminate unwanted effects. Only after boiling separately, twice, in hot water, the beans are strained and added to the pot in which the roots were boiled.


If you can, use natural borscht, for a better taste and because it is healthier.


Do not fry the onion hard, so that it does not burn and become bitter, but only soak it a little, in enough oil, over low heat.


The borscht is added before the last boil.


Sprinkle chopped parsley and larch at the end of cooking, after turning off the heat from the stove.


Before serving, let the borsch “rest” for 10 minutes in the pot with the lid on.


For a better taste, serve the bean borscht with hot polenta, onion and hot pepper.


Alfalfa, artichoke, asparagus, avocado, bamboo shoots, lima beans, beets, donuts, broccoli, Brussels sprouts, red and white cabbage, carrots, celery, cauliflower, edible chestnuts, chicory, chives, sweet corn, cucumber, dandelion, dill, green stevia, eggplant, chicory leaves, garlic, horseradish, kale, leek, lettuce, lettuce, chinese salad, okra, olives, onion, parsley, parsnip, peas, pumpkin, radish, sour cabbage, sorrel, spinach cereal germs, zucchini, sweet potatoes, tomatoes, watercress, white potatoes, arugula, bell peppers, green peas, mushrooms.

Foods that form an alkaline environment:

Apples, apricots, bananas, berries, cherries, fresh coconut, dates, figs, grapefruit, grapes, guava, ripe lemons, lemons, mangoes, melons - all varieties, nectarines, oranges, papaya, pears, peaches , fresh pineapple, pomegranates, raisins, strawberries, tangerines, passion fruit, raspberries, kiwi, cranberries.

Paradoxically, the typical feature of alkaline fruits is that they contain an acidic component, such as citric acid, which must be neutralized by the body to extract and use alkaline minerals.

Video: How to make Russian Borscht


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