Borscht is almost a legendary dish that every housewife can cook and which is loved in every family. Basically borsch is cooked on meat, but for those who do not eat meat or fast, there is no less tasty version of this dish - lean borsch with mushrooms.
Borsch with mushrooms and beans
Ingredients:- beans - 3 tbsp. spoons;
- carrots - 1 piece;
- cabbage - 300 g;
- potatoes - 3-4 pieces;
- onion - 1 piece;
- beet - 1 pc .;
- Bulgarian pepper - 1 pc .;
- tomatoes - 4-5 pcs .;
- champignons - 200 g;
- garlic - 2-3 cloves;
- salt, pepper to taste;
- fresh greens;
- vegetable oil for frying;
- bay leaves - 3 pcs .;
- vinegar - ½ st. spoons;
- sweet pepper - 4-5 peas.
Preparation
Beans soak in water for several hours or all night, then drain the water, add 3 liters of fresh water and season with salt and cook until half cooked. Onion finely chop and fry until golden, and then add to it grated carrots and fry another 2-3 minutes. After this, send everything to the pan, adding the sweet pepper.
Potatoes cut into cubes and put in a saucepan, chop cabbage, and send after the potatoes, then - diced peppers. Beets grate on a large grater, fry in oil and when it becomes soft, pour in the vinegar and simmer for another 5 minutes, then also send it to the pan along with the laurel leaf.
Mushrooms cut into plates, fry until evaporation of the liquid, add to the borsch and let it simmer for 5 minutes. At this time, remove the tomato from the tomato, grate them, season with pepper, mix and add to the saucepan. After another 5 minutes, add the sliced garlic and herbs to borsch, and after a couple of minutes turn it off. Let it brew for 20 minutes and try.
Note that this borsch can be prepared with dried mushrooms. The dish will benefit from this, as borsch with dry mushrooms will turn out more fragrant.
Borsch with prunes and mushrooms
Fans of non-standard combinations want to tell us how to prepare borsch with mushrooms and prunes.
Ingredients:
- cabbage - 400 g;
- prunes - 200 g;
- Dried mushrooms - 5 pcs .;
- water - 2 l;
- beet - 4 pcs .;
- potatoes - 4 pcs .;
- tomato puree - 110 g;
- butter - 80 g;
- carrots - 1 piece;
- parsley - 1 bunch;
- onion - 1 piece;
- flour - 15 g;
- salt, pepper to taste.
Preparation
So, here's how to prepare this dish. Mushrooms are washed and boiled. Beet finely chop and put out, adding tomato puree, mushroom broth and butter. Onions and carrots chop and puff with the remnants of tomato puree and flour. Cut cabbage and send it to boiling mushroom broth, allow boiling and add potatoes cut into slices. Leave to boil for 10-15 minutes. At this time, boil with the addition of sugar prunes.
Then add cooked chopped mushrooms, stewed vegetables along with tomato puree, and prunes along with the broth to the cabbage. Salt, pepper, cook for another 10 minutes, and when serving, decorate with greens.