Borscht with mushrooms and red beans will appeal not only to vegetarians or people who monitor the calorie content of their diet. A fragrant first course is perfect for lunch on a hot summer day, when you don't feel like eating heavy meat foods.
It is necessary
-
- 50g dried mushrooms
- 1 can of canned red beans
- 1 beet
- 1/3 head of cabbage
- 1 carrot
- 1 onion
- 1 tbsp. a spoonful of tomato paste
- 2 tomatoes
- greens
- salt
- sugar
- vinegar
- vegetable oil
- Bay leaf
- black pepper.
Instructions
Step 1
Soak the mushrooms in cold water. After an hour, discard them in a colander, then cut into strips. Pour 3 liters of fresh water again, leave to soak for another hour. After this time, boil the mushrooms in the same water in which they were soaked. Dried porcini mushrooms are ideal for lean borscht. If you don't have dried ones on hand, you can replace them with frozen ones. In this case, it is not necessary to soak them, just put the mushrooms in a saucepan with boiling water and boil for 20 minutes.
Step 2
Salt the mushroom broth and add finely chopped cabbage and a can of canned beans along with the liquid. Peel the potatoes, cut into cubes and place in the mushroom broth. Cook it until half cooked, about 20 minutes.
Step 3
Prepare a stir-fry. Saute onion and carrots grated on a coarse grater in vegetable oil. Add finely chopped beets, peeled and chopped tomatoes, a teaspoon of granulated sugar, a tablespoon of vinegar, and half a glass of water. Season with salt, add black pepper and bay leaf. Cover the whole thing with a lid and simmer over very low heat for 20-25 minutes. At the end of stewing, add finely grated garlic to the fry.
Step 4
Place the flavored roast in a saucepan with mushroom broth and vegetables. Bring the borsch to a boil and let it simmer over very low heat. At this time, chop the dill and parsley, add them to the pan, stir and turn off the heat. Cover the borscht with a lid and let it sit for 10 minutes. Now you can safely serve a fragrant dish on the table. Enjoy your meal.
