Bean soup with tarragon
Bean and tarragon borscht - A traditional recipe full of flavor
Preparation time: 15 minutes
Cooking time: 1 hour and 30 minutes
Total time: 1 hour and 45 minutes
Number of servings: 4-6
Welcome to the world of authentic flavors! Today, I will take you on a culinary journey with a delicious recipe for bean and tarragon borscht. This dish is not only hearty but also a true feast for the senses, perfect for chilly days or to bring a touch of tradition to your table. Before we start, let's discover together the ingredients and steps needed to achieve a savory and aromatic borscht.
Necessary ingredients:
- 2 cups of beans (as they are called in some regions)
- 3-4 medium carrots
- 1 onion
- Salt, to taste
- 1 teaspoon of Delikat (or another vegetable salt)
- 200 ml of tomato paste (adjustable according to preferences)
- 2 tablespoons of tarragon (preferably in vinegar, for an intense flavor)
- 1.5 liters of borscht
Helpful tips about ingredients:
Beans are an excellent source of plant-based protein and fiber, contributing to a healthy diet. If you want to save time, I recommend soaking the beans overnight. This step not only reduces cooking time but also aids in easier digestion.
Tarragon is an essential ingredient in this recipe, bringing a distinct and aromatic flavor. If you don’t have tarragon in vinegar, you can use fresh tarragon, but add it closer to the end of cooking to preserve its aroma.
Preparing the bean and tarragon borscht:
1. Preparing the beans: Rinse the beans well under cold running water, then soak them. Ideally, you should soak them overnight, but if you're short on time, an hour of soaking may suffice.
2. Boiling the ingredients: In a large pot, add the soaked beans, 2 liters of water, the peeled and sliced carrots, and the whole onion. Add salt and a teaspoon of Delikat for extra flavor. Bring to a boil and reduce the heat, letting it simmer for about 1 hour, or until the beans become tender.
3. Adding the borscht and tarragon: Once the beans are cooked, add the borscht and tarragon. Mix well, then let it simmer for another 10-15 minutes.
4. Finalizing the dish: Finally, incorporate the tomato paste. You can adjust the amount according to your preferences; if you want a more colorful and aromatic borscht, add more paste. Let it simmer for another 5-10 minutes.
5. Serving: The bean and tarragon borscht is served hot, with a generous spoonful of sour cream on top if desired. Additionally, a hot pepper on the side can add a touch of spice, perfect for the more adventurous eaters.
Possible variations:
To enhance the flavor, you can add other vegetables, such as celery or bell peppers. Also, for a heartier borscht, you can use a few cubes of potatoes.
Frequently asked questions:
1. Can I use canned beans? While fresh or dried beans are recommended for a richer flavor, you can also use canned beans. Be sure to rinse them well to remove excess salt.
2. How can I store the borscht? The bean borscht keeps well in the refrigerator for 3-4 days. It can also be frozen for later enjoyment.
3. Is this borscht suitable for fasting days? Absolutely! This borscht is perfect for fasting days, being both nutritious and full of flavor.
Nutritional benefits:
This borscht is not only tasty but also extremely healthy. Beans are rich in protein and fiber, helping to maintain healthy digestion. Carrots provide a significant amount of vitamin A, while tarragon adds not only flavor but also important antioxidants.
Serving suggestions:
This borscht pairs wonderfully with a slice of fresh bread, as well as a glass of dry white wine or a cold beer. You can also pair it with a cabbage or pickle salad for a contrast of textures and flavors.
In conclusion, the bean and tarragon borscht is a simple yet exceptional dish that deserves to be tried by anyone who loves traditional foods. I hope this recipe brings joy and flavor to your kitchen. Enjoy your meal!
Ingredients: beans (known as tarcata in our language) I put 2 cups, I didn't measure 3-4 carrots 1 dried onion salt 1 teaspoon of delikat 200 ml of tomato paste 2 tablespoons of tarragon (I have it in vinegar) 1.5 liters of borscht
