This dish is perfect during Lent. Borscht with mushrooms for each housewife can turn out differently, it all depends on the tastes and preferences of the person. Mushrooms give the dish a rich taste and extraordinary aroma.
Ingredients:
- 200-250 g of cabbage;
- Bay leaf;
- 150-200 g dried mushrooms;
- 1 tbsp tomato paste;
- 3 potato tubers;
- 1 onion;
- 1 carrot;
- Pepper, salt;
- 1 beet;
- Sunflower oil;
- Sugar.
Preparation:
- First, pour boiling water over the mushrooms, wash thoroughly and drain the liquid. Then re-pour boiling water and leave for a while, until the mushrooms swell.
- Then cut the mushrooms into small cubes and throw into boiling water. Pour in the mushroom infusion together with them. Boiling may result in foam. It must be removed.
- Cut the beets into thin strips, and the onions into small cubes. Add part of the onion to the pan with the mushrooms, which must be boiled until they become soft. Fry the remaining onions in a pan with vegetable oil, and then add the beets to it and continue frying.
- Carrots are also cut into strips and sent to the pan. Fry the vegetables for a few more minutes. You can add a little water and put a bay leaf. Season with salt and spices.
- The vegetables should be simmered, covered, until the beets are tender. If you run out of water, you can add it. After cooking the beets, add tomato paste and salt a little. And fry for another 5 minutes.
- The next step is to cut the potatoes. The size of the slices can be selected at your discretion. Add potatoes to mushrooms and cook until tender. At this time, you need to chop the cabbage.
- After the potatoes are ready, add the cabbage. Cook for another 10 minutes.
- Then add frying and bring to a boil. After that, the fire can be turned off, and the borscht can be allowed to brew. Top can be decorated with chopped herbs.
