Lenten Borscht with Beans and Canned Fish

Lenten Borscht with Beans and Canned Fish - фото рецепта
Traditional Ukrainian lenten borscht is very delicious and healthy. Every housewife has their own special recipe for this lenten borscht. There are many variations: with mushrooms, with beans, with beans and fish, and so on. And all of them are correct and undoubtedly tasty. I simply offer my recipe for lenten borscht. Not so much mine, but rather my husband's, as he cooks it more often, to the delight of me and our daughter. You should try it and judge for yourself... The most valuable thing about this dish is that every day the lenten borscht becomes more and more delicious, so you can use a larger pot.
1-1.25 cups
Canned Fish
2 cans (sprats or canned fish in tomato sauce)
4-5 pcs.
1-1.25 cups
1 pc.
1 pc.
1 pc.
Sweet Pepper
1 pc.
4-5 pcs. (or 2-3 tbsp tomato paste)
to taste
Black Pepper
1 bunch
Sunflower Oil
for frying
To prepare lenten borscht with beans and canned fish, first of all, you need to soak the beans for at least 2-3 hours, preferably overnight. Then drain the water from the beans and add 3.5 liters of fresh water. Bring the beans to a boil and cook until tender.
Let's prepare the sauté for the lenten borscht with beans and canned fish. Chop the onion into small cubes, the rest of the vegetables - julienne. Pour oil into a pan and heat it up. First, add the beets - fry for 4 minutes. Add the onion and fry for 1 minute. Then add the carrots - fry for 4 minutes. Cook the sweet pepper for 1 minute, add crushed tomatoes or tomato paste. Add 1 cup of hot water (or vegetable broth) and simmer over low heat for 10 minutes.
When the beans are cooked, season the broth with salt and add diced potatoes.
After 10 minutes, add shredded cabbage and cook for 5 minutes.
If the cabbage is young, you can add it right before adding the sauté.
Finally, add the sauté and canned fish to the lenten borscht, cook for another 2-3 minutes. Add pepper, herbs, if needed, and adjust the saltiness.
I prefer using canned fish in tomato sauce, without fish heads.
Lenten Borscht with Beans and Canned Fish is served both hot and cold. And with garlic puffs and sour cream... it's really good...