Vegetarian Borsch with Mushrooms
by Editorial Staff
Oh, what delicious and aromatic borscht is obtained with dried mushrooms! And also with sour cream – mmm! Would recommend it for lunch.
Cook: 2 hours
Servings: 6
Ingredients
- Potatoes – 3 pcs.
- Beans – 1 glass
- Dried mushrooms – 50-100 g
- Carrots – 1 pc.
- Beets – 1 pc.
- Onions – 1 pc.
- Cabbage – 200-300 g
- Tomato paste – 1 tbsp
- Flour – 1 tbsp
- Bulgarian pepper – 1 pc.
- Vegetable oil – 50 g
- Salt to taste
- Sugar – 1 teaspoon
- Pepper to taste
- Water – 3 l
- Bay leaf – 1 pc.
- Greens to taste
Directions
- Soak beans in a separate saucepan for 1.5-2 hours. You can do this in the evening, for example. In the morning, boil the beans until fully cooked (1-1.5 hours).
- It’s the same with dried mushrooms. Wash and soak overnight, and in the morning boil in this water until tender (1-2 hours). Remove the mushrooms and cut them into strips. Dilute the mushroom broth with water to 3 liters. Boil. Add mushrooms.
- Peel and wash the beets. Cut into strips. Throw in a saucepan with boiled mushrooms. Cook for 15 minutes.
- Meanwhile, peel and wash the carrots, onions, and potatoes. Chop the potatoes and toss them into the saucepan with the vegetables. Cook for 15-20 minutes.
- Cut the carrots into strips and the onions into cubes. Preheat a frying pan, pour in vegetable oil. Saute onions and carrots over medium heat, stirring occasionally, for 4-5 minutes. Then add flour. Mix well. Then add tomato paste, mix well. Add to the saucepan.
- Cut the cabbage into strips. Peel, wash, and cut the bell pepper into strips.
- Add pepper, ready-made beans, and cabbage to a saucepan, salt, add sugar (optional), and pepper. Cover and cook over low heat for 5-7 minutes.
- Wash and finely chop the herbs. Add to borsch. Vegetarian borsch with mushrooms is ready. Best served with homemade sour cream.
Enjoy your meal!
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