If you don't want to give up your favorite foods while fasting, learn to make exactly the same foods, but only lean ones. For example, borscht is a dish that can be prepared in different variations.
Lean borscht with beans recipe
- one beet;
- 200 grams of beans;
- 250 grams of cabbage;
- three potatoes;
- one carrot;
- one onion;
- a tablespoon of tomato paste;
- 50 ml of vegetable oil;
- two tea spoons of sugar;
- half a teaspoon of vinegar;
- five peas of black pepper;
- two bay leaves;
- a bunch of dill;
- salt (to taste).
Soak the beans in cold water for two hours. Rinse it thoroughly, then fill it with cold water again and put it on fire.
Peel the beets, rinse, cut into thin cubes, put in a frying pan, add vegetable oil and put on fire. Fry over high heat for two to three minutes, then add sugar and vinegar, stir, cover and simmer for five minutes.
As soon as the water in the pot with beans boils, put the stewed beets in it, and in the meantime, proceed to the next stage of cooking.
Peel the onions and carrots, rinse the vegetables, chop, put in the pan, add oil, salt and put on fire. Fry the onions and carrots over high heat for five minutes, then add tomato paste to them, cover and simmer for a couple of minutes, remove the pan from heat.
Peel potatoes, rinse, cut into cubes, chop cabbage thinly. Put these vegetables in a saucepan with the beets and beans, then add the stewed onions and carrots, salt.
Bring the broth to a boil and cook the soup for 10 minutes. A minute before the end of cooking, put bay leaves and pepper in the borscht.
Pour the prepared soup into bowls and sprinkle with finely chopped dill on top.
Lean borscht with mushrooms recipe
- one beet;
- one potato;
- 200 grams of sauerkraut;
- one carrot;
- half an onion;
- 50 grams of vegetable oil;
- two tea spoons of sugar;
- 50 grams of tomato paste;
- 50 grams of dried mushrooms;
- three prunes;
- a clove of garlic;
- a tablespoon of lemon juice;
- two bay leaves;
- black pepper and salt (to taste).
Rinse the dried mushrooms, cover them with water and let sit for one hour. Boil the mushrooms (preferably in the same water in which they were soaked).
Throw the mushrooms in a colander (you must use a slotted spoon). Let the mushrooms cool, then cut them into small pieces and fry in a hot pan with the addition of a tablespoon of vegetable oil.
Rinse the beets and carrots, and grate (preferably using a Korean carrot grater). Top with lemon juice (this way it will retain its rich color when boiled).
Squeeze sauerkraut from excess juice, taste it. If it is too acidic, rinse it with hot water.
Peel the onion, wash it and cut it into thin half rings.
Put the pan on fire, add vegetable oil to it, fry the onion over high heat for two to three minutes, then reduce the heat, add cabbage and carrots to the onion and simmer for 15-20 minutes. At the end of stewing vegetables, add bay leaves, sugar, pepper and salt, tomato paste, chopped garlic to them, mix everything.
Rinse the potatoes, peel, cut into small wedges.
Rinse the prunes and chop at random.
Add the required amount of water to the mushroom broth and put on fire. As soon as the broth boils, add potatoes, mushrooms, stewed vegetables and prunes in it. Season with salt and pepper to taste and simmer for about 20 minutes. Remove the pot from heat and let the soup steep for 30 minutes. Lean borscht is ready.
