Lenten borscht with mushrooms is a hearty, energizing dish that fills the body with energy. It is these hot soups that are relevant during Lent. In addition, this soup will appeal to those who do not eat meat for medical reasons or for personal reasons, as well as those who want to diversify their menu.
The composition of lean borscht is ideally balanced; it contains proteins, which are especially necessary during Lent, as well as fiber and many vitamins.
Borscht cooked in vegetable broth is rich and aromatic, and is in no way inferior to its meat counterpart. It will take very little time to prepare this delicious mushroom borscht, because you don’t need to cook the meat for a long time. In principle, if the body needs a little relief, tasty lean borscht is quite suitable for this purpose. Our culinary selection contains the best recipes for lean borscht with mushrooms.
Lenten borscht with mushrooms and beets
Ingredients:
- vegetable broth - 3 liters;
- champignons, oyster mushrooms or wild mushrooms – 200 grams;
- potatoes - 4 pcs. medium size;
- large red beet -1 root;
- cabbage -150-200g;
- carrots - 2 medium pieces;
- tomato paste -1.5-2 tablespoons;
- lemon acid;
- sugar - 1/2 tsp. and salt.
How to cook lean borscht with mushrooms and beets:
Wash the mushrooms, cut into slices, cook together with the beets, peeled and cut into several pieces, until tender. Remove the beets and set aside to cool. Remove the mushrooms too, fry for a brighter and richer taste. Pour out the broth.
Cut the peeled and washed potatoes into pieces and add them to the heated vegetable broth. Grind the boiled beets and raw carrots and place them in a well-heated frying pan with oil. Simmer, add sugar and citric acid to preserve the rich beetroot color.
Dissolve tomato paste in a third of a glass of boiled water. Place it in the pan when the carrots are soft. Simmer for about five more minutes and turn off the burner.
Finely chop the cabbage, add to the almost finished potatoes and cook for 10 minutes. Now add the roast and mushrooms. After 5 minutes, you can turn off the stove, let the mushroom borscht stand for a while and serve with rye bread or crackers and herbs.
Delicious Kuban borscht: recipe
This delicious borscht is most often prepared in the summer, because that’s when the market is overflowing with aromatic bell peppers and ground tomatoes.
Products for 5-6 liters of borscht in addition to the base (in the table):
- Pork ribs 500 gr;
- Multi-colored bell pepper 3 pcs;
- Half a glass of beans;
- 7 red ground tomatoes.
Place the ribs on low heat and cook for 3 hours. Cut the potatoes into cubes and place in a saucepan. Remove the meat from the bone, cut into small pieces and place in a saucepan.
Delicious Kuban borscht
Making the filling:
- Fry diced onions;
- Grate and fry the carrots;
- Grate and fry the beets;
- Chop the bell pepper into strips and place in a frying pan;
- Pour boiling water over the tomatoes, remove the peel, cube them and add to the dressing;
- Add a little water and simmer for 10 minutes.
When the potatoes are cooked, add shredded cabbage, boil for 3 minutes and add dressing. Serve with sour cream and fresh herbs.
Lenten borscht with beans and mushrooms
Beans are a very healthy legume. It goes well with mushrooms, cabbage, and other vegetables, which is why it is often used in preparing lean dishes, including borscht.
Compound:
- potatoes - 3-4 pcs.;
- beans (red or white if desired) - half a glass.
- cabbage - 300 g;
- fresh tomatoes - 5 pcs.;
- champignons or oyster mushrooms – 200 g;
- carrots, onions, beets, 1 small piece each;
- bell pepper - 1 piece;
- refined vegetable oil;
- ground black and allspice, bay leaf;
- fresh herbs and salt.
Recipe for lean borscht with mushrooms and beans:
Pre-soak white or red beans in cool water overnight, adding 1 teaspoon of soda. This is done to eliminate the unwanted effects of legumes on the intestines. Place the washed beans in a saucepan, add three liters of fresh water, and cook until half cooked.
In the meantime, peel the vegetables. Cut the potatoes into slices and place in a bowl with boiling beans. Grind the beets and simmer in a frying pan with vegetable oil, pouring a small amount of vinegar so that they do not lose their color in the finished dish. Pour boiling water over the tomatoes, remove the peel and grate.
Add tomato puree to the beets and simmer, stirring well. In another frying pan, fry the chopped onion until caramel color and transparency, add the grated carrots, sauté for another 5 minutes.
Cut the champignons into thin slices and add to the frying. The mushrooms give a lot of juice; when it evaporates, the frying is ready. When both beans and potatoes are ready, add thinly chopped cabbage and bell pepper, cut into small cubes.
After ten minutes, add stewed beets in tomato and fried mushrooms to the soup with mushrooms and beans. When it boils, add peppers and bay leaves. Then add garlic, crushed with the flat part of a knife, chopped herbs and turn off the stove.
Like all complex dishes, lean mushroom borscht with beans should be thoroughly steeped.
Ingredients:
- Meat on the bone - 300 grams
- White cabbage – 250 grams
- Fresh mushrooms - 200 grams (or 80g dried)
- Tomato paste – 80 grams
- Tomatoes – 3 pieces
- Onion – 1 piece
- Sweet pepper – 1 piece
- Beetroot – 1 piece
- Salt - To taste
- Bay leaf - To taste
- Paprika - To taste
- Marjoram - To taste
- Basil - To taste
- Allspice - To taste
- Garlic - 2-3 cloves
- Greens – 1 bunch
- Potatoes - 5-6 pieces
Number of servings: 6
Lenten borscht with dried mushrooms and cabbage
Dried mushrooms, especially wild mushrooms, have an amazing aroma, so dishes made from them are fragrant, rich and very tasty. It is ideal to cook borscht with dried porcini mushrooms.
Products:
- cabbage - a quarter of a small head of cabbage;
- onions, beets and carrots - 1 medium root vegetable each;
- potatoes - 2 pieces;
- dried mushrooms (preferably wild mushrooms) – 50g;
- tomato paste - 2 tablespoons;
- odorless oil for frying;
- bay leaf, black pepper, salt;
- water - 3.5 liters.
How to cook lean borscht with dried mushrooms and cabbage:
Wash dried mushrooms thoroughly and soak overnight. Peel and wash the vegetables. Cut the potatoes into small cubes, chop the cabbage with a shredder.
For your information! To prepare delicious lean mushroom borscht, you can use sauerkraut, this will give the finished dish a piquant sourness.
Chop the onion into cubes and grate the carrots. Add mushrooms to boiling water and cook until soft. Add salt. Add potatoes and, after a quarter of an hour, cabbage. Cook everything together for about 10 more minutes.
While the vegetables are boiling, heat the vegetable oil in a frying pan, add carrots and onions and fry until golden. Transfer to a saucepan with mushroom borscht.
Grate the beets on a large grater or cut into thin cubes. Saute in oil for a short time, then add tomato paste diluted in a quarter glass of water and simmer a little over low heat.
Now put the beets into a saucepan and simmer a little. Season with spices, crushed garlic, and chopped herbs. Simmer the soup for 10 minutes, turn off the heat. Delicious Lenten borscht with dried mushrooms and cabbage, served with croutons, croutons, and Lenten pies.
How to cook rich Ukrainian borscht: recipe
We prepare borscht according to the previous recipe, be sure to choose meat with bones, since it is the bone that gives the unique taste. To make the borscht rich and tasty, be sure to cook the broth for at least 2-3 hours.
Beans also give richness to borscht. It is this that adds a special taste to the borscht and gives maximum saturation.
Rich Ukrainian borscht
At the end, when you add the dressing, you need to “cut” the borscht with lard and garlic:
- For 5 liters of borscht, 100 grams of lard and 2 cloves of garlic;
- In a mortar or through a grinder (garlic grinder, blender, meat grinder) grind the garlic and salted lard to a paste;
- Add the dressing to the borscht and boil for 5 minutes.
Secrets and tricks
- In order to increase the nutritional value of delicious lean borscht with mushrooms, you need to try to make it thicker than borscht with meat broth. “So that the spoon stands” - this is how a real hearty first course should be.
- If you boil the potatoes whole and then mash them directly in the broth, the aromatic mushroom borscht without meat will become denser. The more ingredients there are in lean borscht, the higher its energy value, the healthier it is.
- If dried mushrooms or beans are added to the recipe, it is best to soak them overnight, then drain and rinse thoroughly. Add citric acid to the grated stewed beets on the tip of a knife, or a couple of teaspoons of vinegar. To save time when preparing lean mushroom borscht with beans, you can replace dried beans with canned ones. Then you won’t need to soak it and it will cook quickly: just put it in the soup at the same time as frying it.
Interesting! Red borscht is a national dish of the Eastern Slavs, which is prepared with the addition of red beets. Most often, Ukrainian borscht is mentioned in recipe books, but it is also prepared in Belarus, Russia, and Poland. It has been known since time immemorial. Both in the noble classes and among peasants, monks, and military men, this first dish was incredibly popular. In each century, the composition of the dish has undergone changes. For example, potatoes began to be added to borscht only in the 19th century. And they cooked mostly without meat.
Description of preparation:
The main ingredients of Ukrainian borscht are beets and meat, but there are many options for preparing borscht.
For example, beans, potatoes, parsley and other products can be added as additional ingredients. If desired, mix the beets with vinegar, they will become less sweet and take on a new taste. It doesn’t matter what kind of mushrooms you take (fresh or dried), the borscht will turn out very tasty in any case. Purpose: For lunch Main ingredient: Meat / Vegetables / Beetroot / Mushrooms Dish: Soups / Borscht Geography of cuisine: Ukrainian / European
How to cook borscht with beets so that it is red: tips
There are several ways to process beets and carrots into borscht, from cutting to cooking method. There is no perfect method, because everyone has their own method and taste. Therefore, we recommend trying all the options and choosing the only option that you like.
- Most Ukrainian women choose vinaigrette beetroot (bright red without veins) for cooking borscht, but in Russia, borscht is most often prepared from the so-called borscht beetroot;
- Cutting beets and carrots: into cubes, strips, on a coarse or fine grater;
- Adding beets to borscht: at the beginning of cooking, together with meat, at the end of cooking, with dressing.
For borscht, always choose juicy, fresh beets without damage.
Delicious country-style borscht: recipe
Products for 5-6 liters of borscht in addition to the base (in the table):
- Meat for broth 300 g;
- Celery 150 gr;
- Parsley root 1 piece;
- Bell pepper 1 piece;
- Tomato 7 pcs;
- A bunch of fresh herbs;
- Yeast dough 500 gr;
- Oven pots 10 pcs.
Place the meat and a whole onion in the skin with the roots trimmed into the pan and cook for 2 hours. We take out the meat and chop it. Divide into 10 pots. Cut the potatoes into small cubes and distribute them among the pots. Fill 2/3 full with broth, salt and pepper, cover with lids and place in the oven for 20 minutes.
Delicious country-style borscht
Make the dressing as usual and distribute it into 10 servings, add shredded cabbage and herbs, mix, cover with a dough cake and place in the oven at 180 degrees until the cake is completely baked.
Serve immediately with sour cream, lard, garlic and rye bread.
