Many delicious dishes can be prepared from dried mushrooms, as they perfectly preserve the taste and nutrients. Mushroom meals can help diversify and improve the diet of fasting people. Prepare, for example, a wonderful mushroom borscht for a lean table.
It is necessary
-
- 2 liters of water;
- 500 g of beets;
- 30 g dried porcini mushrooms;
- 300 g fresh cabbage;
- 2-3 potatoes;
- 2 carrots;
- 2 onions;
- 75 g tomato paste;
- 1 tbsp. a spoonful of sugar;
- 3 tbsp. tablespoons of vegetable oil;
- 2 tbsp. tablespoons of vinegar (9%);
- 2 bay leaves;
- 5 black peppercorns;
- sour cream
- salt
- fresh herbs to taste.
Instructions
Step 1
Soak dried porcini mushrooms in cold water for twenty minutes, rinse, drain. Refill them with cold water and set them overnight to swell.
Step 2
In the morning, drain the water from the dishes with porcini mushrooms through a colander into a saucepan and put it on fire. Rinse the mushrooms in a colander under cold running water, then place them in the saucepan of water in which they were soaked and cook until tender.
Step 3
While the mushrooms are boiling, peel the beets, chop them finely or grate them on a coarse grater. Put it in a skillet greased with vegetable oil, add a few drops of vinegar and lightly fry. Then add mushroom broth to the fried beets and simmer until tender.
Step 4
Finely chop the onion and carrots, put them in another skillet and lightly fry in vegetable oil. Pour some mushroom broth into a skillet and simmer vegetables until soft. Then add tomato paste, stir everything and remove from heat.
Step 5
Wash and peel the potatoes, cut them into strips and rinse again. Chop fresh cabbage.
Step 6
Strain the mushroom broth, cool the boiled mushrooms and cut into small strips. Put the pot with broth on the fire again, bring it to a boil, add chopped cabbage and cook it after boiling for about twenty minutes.
Step 7
Put potatoes in the mushroom borscht, cook for another five minutes. Then add the chopped mushrooms, stewed carrots and onions, let it boil, and after another five minutes add the stewed beets. Boil the borscht after boiling for ten minutes.
Step 8
Try the dish, add salt and sugar to the mushroom borscht if necessary. Pour in beet coloring if desired. Bring the borsch to a boil and turn off the heat. Serve the dried porcini mushroom borscht hot, seasoned with sour cream and chopped fresh herbs if desired.
