In order to surprise your loved ones with a delicious lunch, you can use the recipe for borscht with mushrooms. Preparing such a soup is no more difficult than the classic variation, and it is also not inferior in taste.
Ingredients:
- Fresh champignons - 180 g;
- Bulgarian pepper (sweet) - 1 pc;
- White cabbage;
- Beets - 1 pc;
- Potatoes - 4 tubers;
- Medium carrots - 2 pcs;
- Onions - 1 onion;
- Sunflower oil;
- Fresh sour cream - 80 g;
- Tomato paste - 1, 5 tablespoons;
- Ground black pepper;
- Bay leaf;
- Green onions - a few feathers;
- Salt.
Preparation:
- It is good to sort out all the mushrooms and then wash and clean. Wash potato tubers, beets and carrots well in running water, remove the skin from the vegetables.
- Wash the bell peppers well, divide into 2 parts, remove the core with a knife.
- Peel the medium onion, under running water and chop into half rings.
- Wash green parsley and green onion feathers, dry on a towel.
- Chop the potato and carrot tubers into a small block.
- Chop the white cabbage into not very wide strips.
- Cut sweet peppers and mushrooms into thin slices.
- Pass fresh beets through a coarse grater.
- Fry the onion and mushrooms in a pan with the addition of a small amount of vegetable oil, bring until golden brown.
- Mushroom frying should be put on the bottom of a saucepan, pour cold water over it, put on medium heat and bring to a boil. Put the beets in the boiled broth, keep for another 15 minutes.
- After the specified time has elapsed, add the carrots, chopped cabbage and potatoes to the soup, cook for another 10 minutes.
- At the end of cooking, season the borsch with tomato paste, laurel leaf, black pepper. Place on the stove for a few more minutes. Before serving, season the borsch with sour cream and chopped green parsley and onions.
