Red Kidney Beans Borscht Recipe

Comfort in a Bowl: Red Kidney Bean Borscht 

Red Kidney Bean Borscht is a classic comfort dish, reimagined without meat but still packed with flavour. This hearty vegetable soup brings the essence of traditional borsht to the table, with red kidney beans stepping in as a protein-packed substitute. Its rich and warming broth combines perfectly with the vibrant vegetables, offering a nourishing meal that’s both delightful to the taste buds and easy on the pocket. Whether it’s a chilly evening or you’re simply in need of a wholesome bowl of goodness, this Borscht recipe promises to deliver.

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RED KIDNEY BEANS BORSCHT RECIPE

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Red Kidney Bean Borscht offers a meatless twist on the classic comfort dish. This hearty vegetable soup, enriched with protein-packed red kidney beans, is a budget-friendly delight perfect for any occasion. Dive into tradition with this modern, wholesome recipe.

Ingredients

New VEGETABLE STOCK INGREDIENTS

• 1 medium carrot, washed, cut in halves
• 1 medium onion, washed but unpeeled, cut in halves
• 1 green pepper, washed and cut in halves, seeds removes
• 1 leek – white part, chopped in 2-3 pieces
• 1 parsnip, washed and cut in halves
• 2 celery stick, washed and roughly chopped
• 2-3 bay leaves
• 3-4 black peppercorns

FOR BORSHT

• 2 medium carrots, grated
• 2 onions, finely chopped
• 1/2 white cabbage, shredded
• 1 pack of pre-boiled beets (3-4 medium sized beets), grated
• 2-3 tbsp of tomato paste or tomato puree
• 2 tomatoes, finely grated (not chopped, but grated)
• 4 medium potatoes, chopped
• 1 can of red kidney beans (400 gr), drained
• 50 gr butter, unsalted
• pinch of salt, pinch of black pepper
• lemon juice or vinegar – optional
• for serving: garlic cloves, rye bread, sour cream, 50 ml of С2Н5ОН 40 % + H2O 60 % (optional 😉 )

Instructions

1. Begin by preparing the stock. Place the vegetables, bay leaves, and peppercorns into a large soup pot. Add approximately 4 litres of cold water. Set the pot on the stove and allow it to come to a boil. Once boiling, reduce the heat to low and let it gently simmer for 1 to 1.5 hours. After simmering, strain the stock, remove and discard vegetables.
2. Return the stock back to the clean pot, put it on the stove and bring it to boil. Wash, peel and chop the potatoes. Put potatoes to the boiling stock, reduce the heat to medium, and cook for 15 minutes.
3. Meanwhile, in a large skillet, melt half the butter over medium heat. Add the chopped onion and grated carrots, sautéing for about 5 minutes. Next, stir in the tomato paste, grated tomatoes, and grated beets. Add the remaining butter, along with a pinch of salt and black pepper, add can of red kidney beans. Mix everything together well, cover with a lid, and let it cook for an additional 10 minutes.
4. Transfer the sautéed vegetables from the skillet into the pot. After 5 minutes, add the prepared shredded cabbage, allowing it to cook for another 5 minutes. Finally, let the borscht rest for an additional 10 minutes. If desired, can add vinegar or lemon juice.
5. Ladle the borscht into deep soup bowls, sprinkle with fresh herbs, and serve with sour cream, garlic cloves and rye bread.

Notes

• If you prefer a brightly coloured borscht, add a tablespoon of vinegar or lemon juice to the broth. The anthocyanins in beetroot, when exposed to an acidic environment, shift to a vibrant pinkish-red hue.

Just Simple Recipes: Bites and Bits Essentials for Red Kidney Beans Borscht Recipe

Exploring Vegetarian Options: Exploring Meatless Alternatives for Borscht

Borscht, a hearty vegetable soup with beets at its core, offers a world of culinary possibilities. The beauty of this dish lies in its versatility. Whether you prefer a vegetarian twist or wish to keep it entirely meat-free, the choice is yours. With the starring ingredient, beets, at the helm, the rest is an open canvas for your creativity. You can opt for a meatless version, infuse it with tomatoes or tomato paste, add a touch of sweet bell peppers, celery, or even explore seafood variations.

From the vibrant Moskovsky and traditional Ukrainian borscht to the Lithuanian* interpretation, each one brings its unique character to the table. Borscht’s culinary journey extends to countless recipes – from the meaty ‘Po-Flotski’* and ‘Hetmansky’* to vegetarian Siberian borscht on porcini mushroom stock. Whether you savor it hot or cold, each spoonful is a testament to the love and dedication poured into its creation. Borscht is more than just a soup; it’s a culinary masterpiece that can grace any meal with its delectable presence.

There are no fewer than 25 officially recognized borscht recipes. I guarantee that there is over 10000’s ways to cook the borscht, as each family has its own recipe that goes from granny to younger generation. With wild mushrooms, with klecki, with green beans – the countless possible ways to cook this gorgeous soup in a vegetarian way.

Lithuanian borscht is a cold soup, a light and refreshing kefir-based delight with beets, served chilled.

Borscht ‘po-flotski’ is prepared using meat broth, with a mandatory addition of smoked meats or ham.

Hetmansky borscht is prepared using a rich meat broth and includes the addition of pork fat (lard).

The Perfect Pairing: What to Serve Alongside Red Kidney Beans Borscht?

Borscht is fantastic on its own, but you can turn it into something amazing with extra bits. Improve the taste with classic things like sour cream, fresh dill, scallions (green onions) and parsley. Make it even more special by having a plate with thinly sliced garlic and bright green onions. Following tradition, add ‘pampushky,’ soft bread rolls that you can bake beforehand or get easily from a shop.

Beyond the bowl, consider adding extras like sauerkraut, gherkins, and pickled (marinated) mushrooms. For a nice touch, serve it with strong and textured Borodinsky rye bread, rubbed with garlic.

To finish off this cooking affair, add a sip of ice cold vodka – it definitely can be a fun addition for those wanting a bit more excitement.

Soup for Days: How Long Can Red Kidney Beans Borscht Last in the Fridge?

Borscht always tastes better the next day; it matures, allowing all the flavors to blend. If you want to keep the Red Kidney Beans Borscht for longer, it’s essential to employ careful storage and reheating practices. When refrigerated, this hearty soup can maintain its deliciousness for around 3-4 days. To store it properly, transfer the borscht into an airtight container, allowing it to cool to room temperature before placing it in the fridge. When reheating, opt for a gentle approach, whether using a stovetop or microwave. Ensure thorough heating, reaching a simmer, and stir occasionally to maintain consistency. Avoid multiple reheating cycles to preserve the flavors. By adhering to these storage and reheating guidelines, you can continue to enjoy the delightful taste of Red Kidney Beans Borscht for an extended period.