Lenten borsch with mushrooms: recipes

If a person strictly adheres to fasting, he may not refuse the usual food. You just need to adapt your favorite dishes to the situation. For example, borscht will turn out to be no less nutritious and tasty if cooked with mushrooms. Lenten borsch with mushrooms is an excellent substitute for traditional meat cooking. Instead of animal products, champignon mushrooms, or other types of dried, fresh or even pickled mushrooms, are ideal.

Borsch with mushrooms and beets: a lean recipe

We bring to your attention a lean borsch with mushrooms - a step-by-step recipe with a photo.

• 3.5 liters of water;
• 400 g of fresh mushrooms;
• 5 pieces. potatoes;
• 300 g of cabbage;
• 1 small beetroot;
• 2 onions;
• 2 tbsp. l tomato paste;
• 1 carrot;
• 3 tbsp. l vegetable oil;
• 3 pcs. allspice;
• 2 bay leaves;
• 1 tsp granulated sugar;
• 2 cloves of garlic;
• salt, suneli hops (to taste);
• 0.5 tsp ground black pepper;
• fresh greens.

Boil the mushrooms for 15 minutes and place on a sieve to remove excess water. Cut into small cubes and fry in hot sunflower oil for 10 minutes, set aside.

Peel the potatoes, wash and cut them into cubes, then toss them into a pot of boiling water.

Grate peeled beets and carrots, cut onions into cubes.

Pass the onions for 5 minutes, then send the grated carrots, beets to the pan and fry them all together until tender.

Add tomato paste, peppercorns and ground black, finely chopped garlic, bay leaf, suneli hops, sugar and salt to the pan. Stew under the lid for 10 minutes, do not forget to stir. If the mixture is thick, you can add 3-5 tbsp. l water.

Finely chop or thinly chop the cabbage with a knife.

To the finished potato, throw the cabbage and tomato frying with vegetables. Boil for 5 minutes.

Add the fried mushrooms to the borsch and let it boil for 15 minutes. Try, if necessary, add salt or spices.

Let it brew for 15 minutes, and you can begin tasting the dishes, sprinkling each plate with chopped dill, as well as parsley.

I must say that the recipe for lean borsch with mushrooms does not take much time to cook, and in taste and nutritional qualities it will not be inferior even to meat.

Lean borscht recipe with mushrooms, beans and cabbage

You can also cook lean borsch with mushrooms and beans. This ingredient will give the dish a special piquancy, because it is considered one of the most nutritious in terms of quantity of vitamins. In this case, it is good to use champignons or oyster mushrooms, which can be bought at any store. Also, forest mushrooms are perfect in this dish, in particular, white.

For a recipe for lean borsch with mushrooms and beans, we need:

• 2.5 liters of water;
• 4 things. potatoes;
• 200 g of beans;
• 1 carrot;
• 1 beetroot;
• 1 PC. onions;
• 400 g of fresh mushrooms;
• 80 g of tomato paste or fresh tomatoes;
• 70 ml of vegetable oil;
• 200 g of cabbage;
• 0.5 tsp. black and red ground peppers;
• fresh greens.

If mushrooms were bought in a store, then they can simply be washed and cut into pieces.And if fresh forest mushrooms are used, then first you need to boil them for 20 minutes and put them in a colander to get rid of excess fluid, and then cut them.

Fry the mushrooms in a heated pan for 15 minutes and set aside.

Throw the beans into boiling water and cook until tender, adding water if necessary.

Add diced potatoes to beans and cook until tender.

Cooking roasting: fry the chopped onion in half rings, then add the grated beets and carrots. Fry for 10 minutes, add tomato paste, reduce heat and simmer for 5 minutes.

Add cabbage and tomato vegetable frying to the potato pan, and after a few minutes - fried mushrooms, let it boil for 10 minutes.

Throw all remaining spices, herbs, then turn off the stove. Let the borscht brew for 20 minutes and serve. On request, lean borsch with mushrooms and beans can be seasoned with sour cream.

Important: so that the beans boil quickly, it must be filled with water and left for several hours, and preferably at night.

Lenten borsch with mushrooms and fresh white cabbage

Another interesting option that the housewives will like is considered lean borsch with mushrooms and fresh cabbage.

• 0.2 kg of fresh mushrooms;
• 0.4 kg of white cabbage;
• 0.5 kg of potatoes;
• 2 beets;
• 1 carrot;
• 1 PC. parsley root;
• 2 onions;
• 5 cloves of garlic;
• 2 fresh tomatoes;
• 2 tbsp. l tomato paste;
• 5 tbsp. l vegetable oil;
• 0.5 tsp Paprika
• 0.5 tsp ground black pepper;
• 1.5 tbsp. l granulated sugar;
• 2 tbsp. l vinegar 9%;
• salt to taste;
• greens for decoration.

A detailed recipe for lean borsch with mushrooms is presented in the photo below:

Boil fresh mushrooms, let cool and cut into strips.

Grated parsley root combine with mushrooms and fry for 7-10 minutes, set aside.

Grate carrots on a fine grater, cut the onion into cubes. Strain everything in vegetable oil until golden brown.

Fry beets grated on a coarse grater until soft, add 3 tbsp. l water, sugar, vinegar and simmer 5 min.

Combine the onions, carrots, beets, tomato paste and diced fresh tomatoes in a pan together. Stew under the lid for 10 minutes, stirring occasionally.

Throw diced potatoes into boiling water and cook until tender.

Lower chopped cabbage to the potato and let it boil. Boil for 7-10 minutes and add mushroom roast, tomato dressing from vegetables, let it boil for 10 minutes.

Add all the remaining spices to the borsch, grated garlic on a fine grater and let it simmer for 5 minutes.

Borsch should stand for a while, and can be safely poured into plates, sprinkled with herbs.

Lean borscht recipe with dried mushrooms

In addition, you can cook lean borsch with dried mushrooms. However, in this case, you need to take only 50-70 g of mushrooms and first soak them for 1.5 hours, and then boil in water with salt. The liquid in which the dried mushrooms were cooked is better not to use.

Each housewife has her own tricks, which she uses to prepare first courses, so that it turns out tasty and at the same time unusual. Adding your spices to lean borsch with mushrooms, you can make it not just ordinary, but a real work of culinary art.