When to put beans in soup and borscht?

Bean soup can be made from different types of this legume: dry beans (red and white), canned or green beans.

Dry beans must be soaked before adding to soup or borscht. The need for pre-soaking increases significantly if the beans are old. The situation is simpler with canned and pod varieties – they do not need soaking.

The time for adding beans to the soup depends on their type:

• soaked red and white beans added to the soup at the beginning of cooking, as they cook for a long time (white – up to 50 minutes, red – up to 1 hour);
• green beans put in a dish 5 – 7 minutes before the end of cooking;
• canned beans Is a ready-made product, therefore, it is put into borscht or soup at the end of cooking, 1 – 2 minutes before the dish is ready.

The most useful are the first courses of dry beans. Canned beans lose dry use, but will help out with a shortage of time. Diet soups are often prepared from green beans.

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