Rich Borscht
by Editorial Staff
Well, how can you not tell me about your recipe! There are already so many of them on the site, but still, I am showing my recipe for delicious borscht with beans and mushrooms.
Ingredients
For broth:
- Chicken – 1/4 pc.
- Beef on the bone
- Onions – 1/2 pc.
- Carrots – 1 pc.
- Celery – 1 petiole
- Peppercorns – 5 pcs.
- Carnation – 3 pcs.
- Bay leaf – 1 pc.
- Water – 3 l
For borscht:
- Boiled beets – 1-2 pcs.
- Onions – 1/2 pc.
- Carrots – 1 pc.
- Bulgarian pepper – 1/2 pc.
- Dried mushrooms – 30 g
- Cabbage (I have Savoyard) – 200-300 g
- Red beans, canned in their own juice – 400 g
- Potatoes – 3 pcs.
Directions
- Saute the onions and carrots in olive oil.
- Add diced boiled beets and a drop of vinegar.
- Now add a little bell pepper in pieces, cabbage, and dry mushrooms soaked in advance. Fill with part of the broth (I will not describe how it is cooked, I hope it will not cause difficulties). We check for salt. Simmer for 15 minutes.
- Add the red canned beans along with the liquid. Add broth. Add potatoes in cubes. Cook red borsch with beans and mushrooms until potatoes are cooked.
- Red borsch with beans and mushrooms is ready.
Enjoy your meal!
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