Borscht with mushrooms - dietary version
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Recipe for delicious Lenten borscht with mushrooms. This dish is suitable for all fasting people, as well as vegetarians/vegans.
I invite you to cook delicious borscht with mushrooms with me! This borscht will be very useful during Lent and will also appeal to those who love dietary dishes and adhere to proper nutrition. Besides the fact that borscht is lean, thanks to the mushrooms it is also very nutritious.
Of course, borscht cooked with wild mushrooms, even dried ones, will taste very different from borscht cooked with champignons. But if there are no other mushrooms, then champignons are suitable mushrooms for this dish! In any case, if you use dried wild mushrooms, you should first add water to them so that they soften a little, then squeeze them out and chop them.
So, let's prepare all the ingredients for lean borscht with mushrooms.
Ингредиенты
Potatoes - 2 pcs.
Onion - 1 pc.
Small carrots - 1 pc.
Champignons - 100 g
Small beets - 1 pc.
Vegetable oil - 2 tbsp.
Vegetable bouillon cube - 1 pc.
Tomato paste - 1 tbsp.
White cabbage - 150 g
Bell pepper - 0.5 pcs.
Garlic - 1 clove
Dill and parsley - 10 g
Рецепт
1. First of all, prepare the vegetables. Cut the potatoes into cubes, shred the cabbage, and cut the mushrooms into thin slices, first removing the skin from the caps.
2. Place mushrooms and potatoes into the pan. Add vegetable broth or water. I make vegetable broth from a vegetable bouillon cube by pouring 1 liter of boiling water over it. If you only added water, be sure to salt it. Place the pan on the fire and cook the vegetables in the broth until tender. This will take 20-25 minutes.
3. In the meantime, we will prepare the frying for the borscht. To do this, cut the onion into small cubes, grate the carrots on a fine grater, and cut the beets into thin strips.
4. Pour vegetable oil into the frying pan and put the frying pan on the fire. Place onions, carrots and beets into the pan. Fry the vegetables for just a couple of minutes.
5. Add tomato paste to the vegetables and fry the vegetables for about 10 minutes, stirring. Then add 1 ladle of broth from the pan. Continue to simmer the vegetables for another 7 minutes.
6. Finely chop the garlic, parsley and dill, and cut the bell pepper into small cubes.
7. Add garlic and bell pepper to the frying, simmer the vegetables for another 2-3 minutes and remove the frying from the heat.
8. Add shredded cabbage to the prepared mushrooms and potatoes.
9. 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. My family likes the cabbage in the borscht to remain firm; if you immediately add the frying with sour tomato paste to the borscht, the cabbage will retain its crunchiness. Let's let the borscht boil.
10. At the very end, add parsley and dill. Remove the borscht from the heat. Cover the pan with a lid and let the borscht brew for 10-15 minutes.
11. Serve the finished lean borscht with mushrooms in portions with fresh bread and sour cream.
12. Bon appetit!