Lenten borsch with mushrooms: recipes cooking

If a person strictly adheres to fasting, he may not refuse the usual food. You just need to adapt your favorite dishes for the situation. For example, borscht will turn out at least nutritious and tasty if cooked with mushrooms. Lenten Borsch with mushrooms is a great substitute for traditional meat cooking. Mushrooms are ideal for animal products. champignons, or other types of dried, fresh or even pickled mushrooms.

Borsch with mushrooms and beets: a lean recipe

We bring to your attention a lean borsch with mushrooms – recipe step by step cooking with photo.

  • 3.5 liters of water;
  • 400 g of fresh mushrooms;
  • 5 pieces. potatoes;
  • 300 g of cabbage;
  • 1 small beetroot;
  • 2 onions;
  • 2 tbsp. l tomato paste;
  • 1 carrot;
  • 3 tbsp. l vegetable oil;
  • 3 pcs. allspice;
  • 2 bay leaves;
  • 1 tsp granulated sugar;
  • 2 cloves of garlic;
  • salt, suneli hops (to taste);
  • 0.5 tsp ground black pepper;
  • fresh greens.

Boil the mushrooms for 15 minutes and lay on a sieve to remove excess water. Cut into small sticks and fry on a hot sunflower oil for 10 minutes, set aside.

Peel the potatoes, wash and cut into cubes, then toss in a pot of boiling water.

Grated peeled beets and carrots, chop onion cubes.

Pass the onions for 5 minutes, then send them to the grated pan carrots, beets and fry all together until soft.

Add tomato paste, peppercorns and black to the pan ground, finely chopped garlic, bay leaf, suneli hop, sugar and salt. Stew under the lid for 10 minutes, do not forget to stir. If the mixture is thick, you can add 3-5 tbsp. l water.

Finely chop or thinly cut cabbage with a knife.

To the finished potatoes, throw the cabbage and tomato frying with vegetables. Boil for 5 minutes.

Add the fried mushrooms to the borsch and let it boil for 15 minutes. Try, if necessary, add salt or spices.

Let it brew for 15 minutes, and you can start tasting the dishes, sprinkling each plate with chopped dill, and parsley.

I must say that the recipe for lean borsch with mushrooms will not take a lot of time for cooking, but not in taste and nutrition will be inferior even to meat.

Lean borscht recipe with mushrooms, beans and cabbage

You can also cook lean borsch with mushrooms and beans. This the ingredient will give the dish a special piquancy, because it is considered one of the most nutritious in terms of vitamins. In this case it’s good to use mushrooms or oyster mushrooms that you can buy in any store. Also, forest dishes are perfect in this dish. mushrooms, in particular, ceps.

For a recipe for lean borsch with mushrooms and beans will need:

  • 2.5 liters of water;
  • 4 things. potatoes;
  • 200 g of beans;
  • 1 carrot;
  • 1 beetroot;
  • 1 PC. onions;
  • 400 g of fresh mushrooms;
  • 80 g of tomato paste or fresh tomatoes;
  • 70 ml of vegetable oil;
  • 200 g of cabbage;
  • 0.5 tsp. black and red ground peppers;
  • fresh greens.

If the mushrooms were bought at the store, you can just wash them and cut into slices. And if fresh forest mushrooms are used, then first they need to be boiled for 20 minutes and put in a colander to get rid of excess fluid, and then cut it.

Fry the mushrooms in a heated pan for 15 minutes and set aside.

Throw the beans into boiling water and cook until tender, when by adding water.

Add diced potatoes to beans and cook until readiness.

Cooking: fry chopped onions in half rings, then add the beets grated on a grater and carrot. Fry for 10 minutes, add tomato paste, reduce heat and simmer for 5 minutes

Add cabbage and tomato vegetable to the pan with potatoes frying, and after a few minutes – fried mushrooms, let it boil 10 minutes.

Throw all remaining spices, herbs, then turn off the stove. Let the borscht brew for 20 minutes and serve. Optional, lean borsch with mushrooms and beans can be seasoned with sour cream.

Important: for the beans to boil quickly, you need it pour water and leave for several hours, and preferably at night.

Lenten borsch with mushrooms and fresh white cabbage

Another interesting option to enjoy housewives, is considered lean borsch with mushrooms and fresh cabbage.

  • 0.2 kg of fresh mushrooms;
  • 0.4 kg of white cabbage;
  • 0.5 kg of potatoes;
  • 2 beets;
  • 1 carrot;
  • 1 PC. parsley root;
  • 2 onions;
  • 5 cloves of garlic;
  • 2 fresh tomatoes;
  • 2 tbsp. l tomato paste;
  • 5 tbsp. l vegetable oil;
  • 0.5 tsp Paprika
  • 0.5 tsp ground black pepper;
  • 1.5 tbsp. l granulated sugar;
  • 2 tbsp. l vinegar 9%;
  • salt to taste;
  • greens for decoration.

A detailed recipe for lean borsch with mushrooms is presented at photo below:

Boil fresh mushrooms, allow to cool and cut into strips.

Grated parsley root combine with mushrooms and fry 7-10 min, set aside.

Grate carrots on a fine grater, cut the onion into cubes. Strain all in vegetable oil until golden brown.

Fry beets grated on a coarse grater until soft add 3 tbsp. l water, sugar, and vinegar stew for 5 min.

Combine onion, carrots, beets, tomato in a pan pasta and diced fresh tomatoes. Stew under the lid 10 min, stirring occasionally.

Throw diced potatoes into boiling water and cook until ready.

Lower chopped cabbage to the potato and let it boil. Boil for 7-10 minutes and add mushroom roast, tomato dressing from vegetables, let it boil for 10 minutes.

Add in the borsch all remaining spices, grated on a fine grater garlic and let simmer for 5 minutes.

Borsch should stand for a while, and you can safely pour it into plates, sprinkled with herbs.

Lean borscht recipe with dried mushrooms

In addition, you can cook lean borsch with dried mushrooms. However, in this case, you need to take only 50-70 g of mushrooms and first they soak for 1.5 hours, and then boil in water with added salt. The liquid in which the dried mushrooms were cooked is better not use.

Each mistress has her own tricks that she applies to cooking first courses to make it tasty and at the same time unusual. Adding your spices to lean borsch with mushrooms, you can make it not just ordinary, but a real work culinary art.

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Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
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