Ukrainian Lean Borscht

by Editorial Staff

Not borsch, but a solid feast of taste and vitamins. The incomparable aroma of mushrooms and vegetables. The satiety of the beans. For healthy eating and fasting, Ukrainian lean borsch is just a find, not a recipe.

Cook: 1 hour 30 mins

Servings: 8

Ingredients

  • Beans – 0.5 cups
  • Potatoes – 3 pcs.
  • Beets – 1-2 pcs. (100-150 g)
  • Bulb onions – 1 pc.
  • Carrots – 1 pc.
  • White cabbage – 500 g
  • Sweet pepper – 1-2 pcs.
  • Dried mushrooms – 50 g
  • Celery root – 30 g
  • Tomato paste – 2 tbsp
  • Vegetable oil (for frying) – 40 g
  • Salt to taste
  • Pepper to taste
  • Bay leaf – 1-2 pcs.
  • Greens to taste
  • Sugar – 1 teaspoon
  • Flour – 1 tbsp

Directions

  1. Wash dried mushrooms, cut, and soak in cold water for one hour.
  2. Wash and soak the beans for one hour. Then drain the water. Bring the beans to a boil. Reduce heat to very low, cover. Cook the beans until tender for about an hour.
  3. Put the mushrooms to cook. Cook for about 40 minutes.
  4. In the meantime, prepare the vegetables. Peel, wash, and dice the potatoes. Peel, wash, and cut the beets into thin strips.
  5. Peel, wash, and cut the celery root into thin strips. Peel, wash and cut the carrots into thin strips or grate them on a coarse grater.
  6. Peel, wash, and dice the onions. Cut the white cabbage into thin strips.
  7. Peel the seeds, wash and cut the sweet pepper into thin strips (I have frozen).
  8. Add beets to the mushrooms. Cook for about 15-20 minutes, covered over low heat.
  9. Roll the prepared potatoes in flour. Preheat a frying pan, pour in vegetable oil. Put potatoes in hot oil. Fry over medium heat, stirring occasionally, until half cooked and golden brown (5-7 minutes).
  10. Place the cabbage, potatoes, and beans in a saucepan. Cook for 10 minutes.
  11. Preheat a frying pan, pour in vegetable oil. Put onions and carrots in hot oil. Simmer over medium heat, stirring occasionally, for 2-3 minutes. Then add the bell pepper. Mixing. Then add the celery. Mixing. Add tomato paste.
  12. Stir, add vegetable broth from the pan, 3-4 tbsp. Simmer over low heat for 5-7 minutes.
  13. Put frying and beans in borscht. Season with salt and pepper, add sugar, and bay leaf. Cover with a lid and cook over low heat for 10 minutes.
  14. Wash and finely chop the herbs. Put greens in the borscht. Remove Ukrainian lean borscht from the fire. Let it brew for 20 minutes under the lid. Ukrainian lean borscht is ready.
    Enjoy your meal!

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