The original text of the recipe: “Put the bean to the boil. While the beans are boiling, clean, wash a red beet and wash it through the chopper, cut a small cabbage into thin coils that we soak in oil. then add the bean, which boiled in half, with its juice, adding a carrot shaved. When it’s almost ready, put some potatoes cut into the squares, make a rantas with onion and bullion. add the borsch to taste, sprinkling a little parsley. ”
Source: Eating, Maria Parvulescu, 1938
500 g bean beans soaked in water for at least 12 hours
1 medium red beet
1 half of the medium cabbage
1 carrot
3 potatoes
1 onion
3/4 glass of oil
3 tablespoons red sauce (tomato paste)
600 ml bors
green parsley
salt
bean beans are drained from the water they have soaked, rinse and boil
when the water in which the beans are boiling begins to boil, this water must be drained and exchanged with other hot water
while boiling beans, after changing the water, clean the beets, get them through the scraper and put them in the pot of beans, boil together
cut the fried cabbage and cook in oil until it softens
when the beans are almost boiled, add the quality sprouts and the carrots
Finally, add the potatoes clean and cut the cubes
the onion is cut and the cheese is cooked in a pan with oil. When it becomes transparent add the tomato sauce, mix well and put in the pot
add the warmed borscht and fit the salt
Finally add chopped green parsley
is served
Bean beans must be placed in the water one evening before preparing the borsch, to boil more easily. The amount of beans indicated above (500 g) represents the bean weighed after it has been soaked.
The amount of bors is made to taste.
The amount of water we put depends on how consistent we want it to be.
Russian borsch of post – unusual and very tasty!
