Borscht with beans and mushrooms is a lean dish, but very satisfying. Suitable for those who do not fast, but watch their figure. This soup, cooked without meat, contains very few calories.
It is necessary
- - beans - 100 g;
- - champignons - 100 g;
- - onion - 1 pc;
- - carrots - 1 pc;
- - Bulgarian pepper - 1 pc;
- - potatoes - 3-4 pcs;
- - beets - 1 pc;
- - cabbage - 300 g;
- - salt and seasonings to taste;
- - bay leaves - 2-3 pcs;
- - tomato paste - 1-2 tablespoons;
- - garlic - 2-3 cloves;
- - greens to taste;
- - sunflower oil.
Instructions
Step 1
First of all, we prepare the beans. It must be sorted out and soaked in cold water for 3-4 hours. Leave the beans to swell at room temperature. Pour the soaked beans with 3 liters of cold water and cook until half cooked.
Step 2
Then we clean the roots. Cut the potatoes into cubes, and grate the carrots and beets on a medium grater. Peel the onion and cut into small pieces. Heat the sunflower oil in a frying pan and fry the onions for 2-3 minutes, then add the grated carrots and sauté for another 3-4 minutes. Transfer the contents of the pan to the borscht saucepan. Pour potatoes there and cook for 10 minutes.
Step 3
Cut the bell pepper lengthwise, remove the seeds and stalk and cut the vegetable into cubes. Chop the white cabbage into thin strips. Pour everything into a saucepan.
Step 4
Saute the beets in vegetable oil for 3-5 minutes, put the tomato paste, mix and put in the borscht. Add salt, pepper and bay leaves.
Step 5
We wash the champignons, cut into thin slices and fry a little, pour the mushrooms into a saucepan. After 10 minutes, add garlic to the soup, passed through a press or finely chopped.
Step 6
Rinse the greens, shake them several times to remove the water and chop finely. Add it to the borscht, turn off the stove and leave for 15-20 minutes under a closed lid.
