Red Borscht with Mushrooms
by Editorial Staff
I recommend this dietary borsch with mushrooms to everyone who cares about their shape and health. As well as vegetarians and fasting eaters. To your health! 🙂
Cook: 1 hour 20 mins
Servings: 8
Ingredients
- White cabbage – 300 g
- Potatoes – 3 pcs.
- Beets – 1-2 pcs.
- Bulb onions – 1-2 pcs.
- Carrots – 1 pc.
- Frozen champignons (fresh) – 200 g
- Sweet red pepper – 1 pc.
- Sugar – 0.5 teaspoon
- Salt to taste
- Vegetable oil – 30 g
- Tomato paste – 1-2 tbsp
- Vinegar 9% – 0.5-1 tbsp
Directions
- Boil the beets in their skins until tender. To do this, wash the beets, pour cold water. Bring to a boil, then reduce heat to low. Cook the beets on the smallest heat under the lid until tender, about 40-60 minutes. Cool the beets, peel, and coarsely grate.
- Peel and wash onions and carrots. Dice the onion. Grate the carrots partially on a coarse grater. Cut the second part of the carrots into thin strips.
- Defrost the mushrooms or wash and chop.
- Peel the potatoes, wash and cut into cubes.
- Wash red pepper, remove seeds. Cut into strips. Chop the cabbage finely.
- Boil 2.5 liters of water. Dip potatoes, half onions, and carrots into strips in boiling water. Cook for 15 minutes over medium heat, covered.
- Then add cabbage and red pepper. Cook for 10 minutes.
- In the meantime, heat the pan, pour in the vegetable oil. Put onions and carrots, simmer, stirring occasionally, over medium heat for 2-3 minutes. Then add the mushrooms. Simmer, stirring occasionally for 5-7 minutes. Add tomato paste. Mix everything well. Simmer for 1 minute.
- Put frying and beets in the borscht. Season with salt and pepper, add sugar and vinegar. To cover with a lid. Cook red borscht with mushrooms for 5-10 minutes. Remove from heat.
- Red borsch with mushrooms is ready. Let the borscht brew under the lid for 20 minutes. You can serve. Serve red borsch with mushrooms and herbs. Bon Appetit!
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