I invite you to cook with me delicious borscht with mushrooms! Such borscht will be very useful in Lent and will also appeal to those who love diet meals and adheres proper nutrition. In addition to the fact that borscht is lean, thanks to mushrooms it is also very nutritious.

Of course, borscht cooked with forest mushrooms, even if dried, will be very different in taste from borscht cooked with champignons. But if there are no other mushrooms, then champignons are mushrooms suitable for this dish! In any case, if you use dried wild mushrooms, they should first be filled with water so that they get a little wet, then squeeze them and cut them.

So, let's prepare all the products for lean borscht with mushrooms.

First of all, let's prepare the vegetables. We cut the potatoes into cubes, chop the cabbage, and cut the mushrooms into thin plates, after removing the skin from the caps.

Place mushrooms and potatoes in a bowl. Add vegetable broth or water. I make vegetable broth from a vegetable stock cube by pouring 1 liter of boiling water over it. If you only added water, don't forget to add salt. We put the pan on the fire and cook the vegetables in the broth until tender. This will take 20-25 minutes.

In the meantime, we will prepare the frying for borscht. To do this, cut the onion small cube, grate the carrots on a fine grater, cut the beets into thin strips.

Pour vegetable oil into the pan and put the pan on the fire. Put the onions, carrots and beets into the pan. Fry the vegetables for just a couple of minutes.

Add tomato paste to the vegetables and fry the vegetables for about 10 minutes, stirring occasionally. Then add 1 ladle of broth from the pot. We continue to simmer the vegetables for another 7 minutes.

Finely chop the garlic, parsley and dill, bell pepper cut into small cubes.

Add garlic and bell pepper to the frying, simmer the vegetables for another 2-3 minutes and remove the frying from the heat.

Add shredded cabbage to ready-made mushrooms and potatoes.

IMPORTANT: if you like boiled cabbage in borscht, then after that you should boil the broth with cabbage for another 5-7 minutes and only then add the frying.

In my family, they like the cabbage in borscht to remain firm, if you put the roast with sour tomato paste right after the cabbage in the borscht, then the cabbage will retain its crunchiness. Let's let the borscht boil.

At the very end, add parsley and dill. We remove the borscht from the fire. We cover the pan with a lid and let the borscht brew for 10-15 minutes.

Ready lean borscht with mushrooms is served in portions with fresh bread and sour cream.

Enjoy your meal!

Master4ef

Lenten borscht is indispensable on the table during fasting days. Adherents vegetarian cuisine know a lot about it! Today I will share how I cook lean borscht with mushrooms. And this time I had mushrooms.

Ingredients

For 3 liters of water:

• White cabbage - three quarters of a medium fork (700 gr.)
• Potato - 1 medium tuber
• Carrot - 1 pc.
• Onion - 3 pcs.
• Celery root - about one sixth
• Fresh champignons - 400 - 500 gr.
• Tomato - 1 pc.
• Bulgarian pepper - half
• Beets - 3 medium pcs.
• Tomato paste - 2 tablespoons
• Lemon juice - 2 - 3 tablespoons
• Salt, sugar - to taste
• Peppercorns - 5 - 7 pcs.
• Garlic - to taste
• Bay leaf - 2 pcs.
• Herbs and seasonings - to taste.
• Vegetable oil for frying

Recipe

We start by boiling water. Water should boil for 10 minutes to get rid of oxygen. Vegetables cook better in this water. I honestly don't remember where I got this information from. But I have been following this rule for many years. First we put the potato in the pan, it can be cut into two parts so that it cooks faster. At this time, we are engaged in cutting all the other vegetables and their preliminary frying. I don't roast celery. So, chop the onion in quarter rings, carrots and celery in small cubes. Fry onion and carrot in a pan with oil for about seven minutes. Let's put it aside for now. Shred the cabbage thinly. We cut the tomato into cubes, the beetroot - into thin sticks, the pepper - in the same way. Fry the tomato first, put the tomato paste on it, stir it with the tomato and let it fry a little, but only a little bit. Pour a glass of water into the pan and stir, the tomato paste should disperse. Now lay the chopped beets, pour over it with lemon juice, add a tablespoon of sugar, stir. If there is not enough water, add more, the beets should not lie dry, the liquid should be visible. Close the lid and simmer for 10 minutes, add pepper and simmer for another 5 minutes until fully prepared beets.

By this time, our potatoes were already cooked. We take it out on a plate and crush it with a crush. As long as we put it aside. Put chopped cabbage, celery, Bay leaf and peppercorns. Cook for 10 minutes, then add mashed potatoes and chopped mushrooms. At this stage, add seasonings to the borscht. Cook for another 3 - 5 minutes and combine all the remaining products, that is, add onions and carrots, bring to a boil again, try how the cabbage is cooked, because. she is different. A young one is enough for five minutes, and for winter varieties - two or three times more. Now - the final stage - add the beets stewed until cooked. Bring the soup to a boil and turn it off. I also squeeze a clove of garlic directly into the pan. The borsch turned out to be a bright burgundy color. If we continue to cook further, the color will gradually change towards an unappetizing brown. Therefore, it is important to check the components for readiness before laying beets. Borscht is ready, but do not rush to eat it, it needs to be infused with the lid closed for at least 15-20 minutes. As you know, borsch is especially tasty on the second day, I completely agree with this. And what is lean borscht without garlic? That one clove that was squeezed under the lid is only enough for a light aroma! We all like to add pressed garlic directly to the plate. And it is very tasty to serve fragrant black Borodino bread with borscht, you can butter. Well, very tasty!

In fasting and relatively unloading days, we suggest trying vegetarian option the familiar first course. Cooking fragrant lean borscht with mushrooms without the use of meat / poultry or even canned food. We keep the standard set of vegetables, traditional dressing, rich color, density and irreplaceable garlic aroma. We follow, but without boiling the broth, which significantly reduces the cooking time.

For additional broth and enhance the flavor notes, add to the first course fried champignons. If desired, the portion of mushrooms and other components can be changed to taste, but it is not recommended to reduce the dosage too much, because the saturation and concentration of the broth depends on vegetables.

Ingredients per 4 liters of water:

• cabbage - 350 g;
• beets - 500 g;
• champignons - 200 g;
• potatoes - 2-3 pieces;
• onion - 200 g (1 large head);
• carrots - 150 g (1 pc.);
• tomato paste - 3-4 tbsp. spoons;
• vegetable oil (for frying) - 3-4 tbsp. spoons;
• garlic - 4-6 teeth (more or less);
• salt, pepper - to taste.

1. In boiling 4 liters of water, lower the potatoes, peeled and cut into small cubes or cubes.
   
2. Next - shredded thin and short strips of cabbage. Boil again, reduce the heat and cook for about 20-25 minutes (until the vegetables are soft). If the cabbage is young, you can put it in the broth later. Salt is not added yet.
   
3. At the same time, we fry the mushrooms cut into thin plates in refined oil. Stirring, keep on fire until the liquid has completely evaporated. You can use both fresh and frozen mushrooms. Other mushrooms will do as well.
   
4. Next up is the vegetable dressing. You can use the same pan in which the champignons were cooked, transferring the mushrooms to another bowl. If necessary, add oil and load the chopped onion into small pieces. Fry for 3-5 minutes with frequent stirring.
   
5. Add grated carrots to the fried onions. Stirring, keep on fire for another 5 minutes.
   
6. Then lay the beets, grated with large straws.
   
7. Add tomato paste, a couple of ladles of water from the pan. Stir, cover the pan with a lid and simmer vegetable mix on the small fire 15-20 minutes.
   
8. We shift the beetroot dressing to the broth with already soft potato pieces and cabbage. The faded broth will immediately turn into a beautiful reddish color. Next, add the champignons that have waited for their turn.
   
9. We simmer borscht on the lowest heat under the lid for 20 minutes or longer, so that the dish turns out to be the most saturated. We do not allow active boiling! The broth should gurgle slowly, but not bubbling. Toward the end of cooking, add chopped garlic (amount to taste), salt, pepper.
   

Enjoy your meal!

I suggest you cook with me a very tasty and fragrant lean borscht with mushrooms. This dish will be very useful in fasting and will appeal to those who love dietary dishes, adhere to proper nutrition and also observe. Thanks to champignons, lean borscht turns out to be nutritious and very fragrant.

Of course, borscht cooked with fresh or dried forest mushrooms will have a brighter and richer taste. If desired, it can be cooked on a vegetable or mushroom broth with roots. To give borscht a sweet and sour note, you can add a handful of sauerkraut and a pinch of sugar.

Ingredients:

• 2 liters of water
• 4 potato tubers
• 1 onion
• 1 beetroot
• 1 carrot
• 0.5 pcs. bell pepper
• 200 g fresh champignons
• 200 g white cabbage
• 3-4 st. l. vegetable oil
• 200 ml tomato juice
• 1 st. l. tomato paste
• 2-3 garlic cloves
• a bunch of fresh herbs (dill and parsley)
• salt and ground black pepper to taste
• 0.5 tsp ground paprika
• 0.5 tsp dried Provence herbs
• 2-3 bay leaves
• 5 allspice peas

How to cook lean borscht with mushrooms:

Peel the potato tubers, cut into cubes. Transfer the chopped vegetables to a bowl.

Wash and clean fresh mushrooms. Cut the mushrooms into large slices and add to the potatoes.

Pour potatoes and champignons with two liters of water and put on fire. After boiling, remove the foam with a slotted spoon and continue to cook vegetables with champignons for 10 minutes.

We chop white cabbage into thin strips, as required by the recipe for lean borscht with mushrooms. Add it to the pot with borscht and continue to cook the ingredients together over low heat until the vegetables are soft.

Cut onion and bell pepper with onions. Peel the beets and carrots and grate them on a coarse grater.

Pour vegetable oil into a frying pan with high sides. Put the prepared vegetables into the pan. Stirring, we will sauté them until soft over low heat.

Then pour tomato juice into the pan with vegetables. Add a tablespoon of tomato paste, mix and continue to simmer the vegetables over low heat for another 5-7 minutes.

When the potatoes and cabbage become soft, add the fried vegetables to the borscht with tomato juice. Mix and continue to simmer lean borscht without meat with mushrooms over low heat.

Some believe that lean borscht is a dish purely for fasting, that it is inferior to ordinary meat borscht in taste and satiety. This is a clear delusion, and so do those who have not had a chance to try a real lean borscht with mushrooms and beans. Despite the fact that this borsch is lean, that is, cooked without meat, it turns out to be so fragrant, satisfying and rich that all other soups fade against it. I'm not exaggerating, it's true. Get ready and see for yourself. So, I am sharing a family recipe for lean borscht with mushrooms and beans.

Ingredients:

(3 liter pot)

• 60 gr. dried mushrooms
• 2 small beets (500 gr.)
• 2-3 potatoes
• 1 bulb
• 2 medium carrots
• 2 tbsp tomato paste or glass tomato sauce
• 1 cup beans
• 1 tbsp Sahara
• salt to taste
• 10-12 pcs. black peppercorns
• 3-4 pcs. bay leaf
• 200 gr. cabbage
• 3 garlic cloves
• vegetable oil
• greens

• The main ingredient of mushroom lean borscht is, of course, mushrooms, and dried mushrooms. You can cook borscht with fresh mushrooms, then you need at least 500-600 gr. mushrooms, and still the taste of borscht will not be as rich as with dried mushrooms. Therefore, it is advisable to use dried mushrooms. Fortunately, now they can be bought in industrial packaging, they are completely safe, already washed and even cut.
• The second equally important ingredient is ordinary beans. Be sure to soak the beans overnight. It will not take much time, but the next day will significantly save time and nerves. So, measure out a glass of beans, pour cold water.

• We drain the water the next day. We put the swollen beans in a saucepan, pour in fresh water, and set to boil. To make the beans cook faster and be crumbly, put a teaspoon of sugar. Usually beans are cooked for 40-50 minutes, depending on the variety.
• While the beans are cooking, pour dried mushrooms with cold water. For swelling, 30-40 minutes are usually enough. If the mushrooms are home dried or bought at the market, wash thoroughly beforehand.

• We take beets for borscht sweet, rich burgundy color. We clean the beets, cut into strips. We pass the beets in a small amount of vegetable oil. Thanks to this pre-roasting, the beets cook faster, and the lean borscht turns out to be much more satisfying.

• When the beans become soft, put the mushrooms in the pan, pour the liquid in which the mushrooms soaked into the same place.

• Add the beets and cook everything together until the beets are cooked.

• While everything is cooking, let's prepare the dressing for our lean borscht. So, we clean the onion and cut it finely. We cut the carrots into strips.

• In a small amount of vegetable oil, first stew the onion. When the onion becomes soft, add carrots, simmer for 5-7 minutes over medium heat.

• Dilute tomato paste in half a glass of water, add to the pan, where carrots and onions are stewed. Put salt, sugar and pepper to taste. Simmer for a couple more minutes and turn off the flame.

• We clean and cut potatoes. How to cut potatoes is entirely up to you. My grandmother is a wonderful cook, for mushroom borscht I always took a medium-sized potato and cut it in half. My mother cuts the potatoes quite finely, but I prefer the medium version. Put chopped potatoes in a bowl.

• Add the previously prepared dressing, do not forget to put the bay leaf and peppercorns. We test for salt and sugar.

• When potatoes are cooked in lean borscht, put thinly chopped cabbage and finely chopped garlic.

• Cook everything together for 10-15 minutes, turn off the heat. Borsch with mushrooms always turns out to be a very beautiful rich brown-red color.

• For lean borscht, like any other, it is very important to let it brew for at least half an hour. Therefore, we first maintain the allotted time, and only then we pour the borscht into plates, sprinkle with herbs and serve. During strict fasting, we don’t put sour cream or mayonnaise in borscht; at other times, we always serve lean borscht with beans and mushrooms with sour cream.