Red borscht is obligatory on the Christmas table. It is usually prepared in a version with Hansel beans.

Beetroot is a wonderful blood-forming agent, long recognised by natural medicine. It prevents anaemia and, according to research, supports the treatment of leukemia. Dyestuffs contained in beet are very strong antioxidants and increase the absorption of oxygen by cells.


  • 1 litre of vegetable broth (2 carrots, 1 parsley, a piece of celery and leek cooked with bay leaf and spices)
  • 4 medium beet
  • a glass of beans Hansel
  • salt, pepper, marjoram
  • lemon juice, a little bit of sugar to taste


Soak the beans at least 12 hours beforehand, then cook until soft. Put the diced beets on the boiling broth. Add spices, lemon juice and a pinch of sugar and cook for another 10 minutes. Garnish the beans with borscht on the prepared platter.

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Red borscht with Hansel beans
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Bartek & Sylwia

SamaSzama is our joint project of an online culinary book, which is to cover the dishes for the whole year. What counts are the ingredients of good quality, great taste but also the simplicity of preparing meals. We hope that you will like our recipes.

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