Bean soup with cabbage

Bean and Cabbage Borscht: A Heartfelt Recipe Full of Warmth and Flavor

Preparation Time: 15 minutes
Cooking Time: 60 minutes
Total Time: 75 minutes
Servings: 6

When it comes to traditional dishes, bean and cabbage borscht is a delicacy that evokes family memories, with enticing aromas and a comforting texture. This recipe not only brings a touch of nostalgia to your plate, but it is also extremely healthy and filling. With a mix of fresh vegetables and protein-rich beans, bean borscht is an excellent choice for a nutritious meal.

A Brief Story About Bean Borscht

Borscht, a dish that has crossed generations, is known for its versatility. Whether made with sour or sweet cabbage, each variation has its charm. This recipe has its roots in traditional cuisine, catering to the need for comfort on colder days. My grandmother, with her talented hands, knew how to transform simple ingredients into unforgettable meals, and bean borscht was always a favorite that we all cherished.

Essential Ingredients

- 300 g dried beans (preferably white or yellow)
- 2 large onions
- 1 carrot
- 1 slice of celery
- 1 parsnip
- 1 parsley root
- ½ cabbage (approximately 300 g)
- 1 tablespoon tomato paste
- 1 bell pepper (preferably red or green)
- Salt, to taste
- Pepper, to taste
- Thyme, to taste
- 1 tablespoon of flour (for thickening)
- Fresh celery leaves
- Fresh lovage
- Borscht or cabbage juice, to taste

Preparing the Ingredients

1. Start with the beans: Rinse the beans well under cold running water, then soak them in cold water for at least 8 hours (ideally overnight). This step will reduce cooking time and make the beans easier to digest.

2. Boiling the beans: The next day, drain the beans and boil them in 2-3 changes of water to remove some of the substances that can cause digestive discomfort. Once the beans are nearly cooked (about 30 minutes), add the whole onion, grated or diced carrot, bell pepper, celery, parsnip, and parsley root, all diced.

3. Adding the cabbage: After the vegetables have boiled for a few minutes, add the shredded cabbage. This will add a crunchy note and delicious flavor to the borscht.

Preparing the Thickening

1. Sautéing the onion: In a separate pan, heat 2-3 tablespoons of oil and sauté the other chopped onion until it becomes translucent. Add the tomato paste and mix well, then deglaze with a little water. Let it simmer for a few minutes.

2. Preparing the thickening: In a small bowl, mix the flour with 2-3 tablespoons of water to avoid lumps. Pour this mixture over the sautéed onion and add water. Let it boil for 10 minutes, stirring constantly.

Finalizing the Borscht

1. Combining the ingredients: Once the beans and vegetables are cooked, add the onion and flour mixture to the pot with the beans. Allow it to come to a boil, then add the borscht or cabbage juice to taste.

2. Seasoning: Season with salt, pepper, and thyme to your liking. Give it one last stir and remove from heat. Add the chopped celery leaves and lovage for an extra burst of flavor.

Serving and Accompaniments

Bean and cabbage borscht is served hot, with a slice of fresh bread or polenta. A finely chopped red onion or a hot pepper on the side adds a contrast of flavors and textures that will delight your taste buds. It is a perfect dish for colder days, as well as for a family meal, bringing joy and satisfaction.

Nutritional Information

This bean and cabbage borscht recipe is rich in protein due to the beans, while also providing an excellent source of fiber, vitamins, and minerals from the vegetables. A serving (approximately 250 ml) can contain around 200-250 calories, depending on the amount of oil used. It is a healthy, low-fat choice that can contribute to a balanced diet.

Variations and Tips

- Sour vs. Sweet Cabbage: If you have access to sour cabbage, feel free to use it. The flavor will be more intense and complex, offering a refreshing note.
- Optional Additions: You can also add other vegetables, such as carrots or zucchini, to diversify the recipe. Additionally, a teaspoon of smoked paprika can provide a distinct flavor.
- Borscht: If you don’t have borscht on hand, lemon juice can be an excellent alternative to add acidity.

Frequently Asked Questions

1. Can I use canned beans?
Yes, if you’re short on time, canned beans can be used, but make sure to rinse them well to remove excess sodium.

2. How can I store the borscht?
The borscht keeps well in the refrigerator in airtight containers for 3-4 days. It can also be frozen and consumed later.

3. What is the best accompaniment for bean borscht?
A summer salad with tomatoes and cucumbers or a slice of homemade bread are excellent options to complement the meal.

Personal Note

This bean and cabbage borscht recipe is more than just a culinary dish; it is a vivid memory of meals spent with loved ones. Each bite takes us back to the beautiful moments shared around the table, where laughter and stories intertwine perfectly with the aroma of food. I hope you find the same joys in every serving!

Enjoy your meal!