Oh, what delicious and aromatic borscht is obtained with dried mushrooms! And also with sour cream – mmm! Would recommend it for lunch.

Summary

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

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Instructions

1. 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).

   

2. 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.

   

3. Peel and wash the beets. Cut into strips. Throw in a saucepan with boiled mushrooms. Cook for 15 minutes.
4. 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.
5. 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.

   

6. Cut the cabbage into strips. Peel, wash, and cut the bell pepper into strips.
7. 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.

   

8. Wash and finely chop the herbs. Add to borsch. Vegetarian borsch with mushrooms is ready. Best served with homemade sour cream.
   Enjoy your meal!