Borscht with mushrooms and beans: recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The rich borscht, prepared according to the principle "so that the spoon stands", is quite able to saturate and replace both the first and second courses. Especially when paired with a good piece of meat. Nevertheless, many will be surprised when they find out that the classic version of this dish does not include its presence in borscht. For its preparation, a purely vegetable broth is used. Of course, not everyone will like the absence of meat in a dish so beloved by many.

However, no one forbids its use. However, it is far from always possible to cook borscht with meat for one reason or another. At least, for example, due to the banal absence of this ingredient. Or because he alth or some principles do not allow eating meat products. However, there is always a way out. Lenten borsch with mushrooms and beans will be no less satisfying and tasty than boiled in meat broth. How to cook it, and will be discussed in our article.

General cooking principles

The one who thinks that lean borscht with mushrooms and beans (or even without the latter) will not be able to please the gourmet with its taste is deeply mistaken. The main thing is to prepare it in accordance with the requirementsprescription. And then he will not only help out during fasting, but will also become a welcome guest on the everyday table.

Any borscht (with mushrooms or other additional components) certainly has basic and permanent ingredients. This, of course, is beets, tomatoes, which are sometimes replaced with tomato paste, carrots and onions, fresh or, if someone likes it sour, sauerkraut, plus potatoes. As a rule, all vegetables are fried before going to the pan. Since we have lean borscht with mushrooms, then it will be necessary to sauté in vegetable oil. Well, in principle, you can fry in melted fat. Next, let's go directly to the cooking process.

Lenten borscht with mushrooms: a recipe from the early 19th century

Take one hundred grams of dry mushrooms - forest, fragrant - and soak them in warm water. You can do this, by the way, in advance, a few hours before cooking. If time is sorely lacking, then ten minutes is enough.

Rinse and then chop finely. Pour two liters of water into the pan, add mushrooms and cook for about 20 minutes. During this time, fry one chopped onion, two grated (certainly raw) beets and one carrot, as well as one hundred grams of cabbage in vegetable oil. Which - sour or fresh - you decide. Pass the vegetables with the addition of a few tablespoons of tomato paste, one teaspoon of vinegar. Well, do not forget to s alt and pepper, of course. After all this vegetable dressing, add to the mushrooms. Cook another 20 minutes. Then we turn off the fire, and add a mixture of flour and vegetable oil to the borscht (one tablespoon of each ingredient), heated in a pan. All. We let it brew for half an hour and inform the family that the borscht with mushrooms is ready.

And now let's change the composition a little.

Borscht with mushrooms and beans

It is worth noting that both products are very rich in proteins. So they are quite capable of replacing meat and saturating your stomach. In addition, there is no need to talk about the amazing taste of these components at all.

So, to cook borsch with mushrooms and beans, you need to stock up:

• Beans (a 200g glass will suffice).
• Forest dry mushrooms (take 200 grams).
• Cabbage (half a kilogram head).
• Tomato paste (two tablespoons will suffice).
• A few potatoes.
• Green.
• Beets (take two large pieces).
• One carrot.
• Bulgarian pepper (one is enough).
• Onion.

As for s alt and other spices, here each housewife has her own rules, so you decide on this issue yourself.

How to cook

If you decide that tomorrow you will make borscht with mushrooms and beans, soak both of these ingredients in cold water overnight. During the day, wash them and cook them separately. Moreover, the mushrooms are already in the saucepan in which the borscht will be prepared. To do this, pour two liters of water into it. Cook the beans untilhalf done, making sure it doesn't overcook.

All vegetables, except potatoes, fry in the same way and in the same form as in the previous recipe. But at the same time, there is one difference: you do not immediately send them to the pan, but simmer for about twenty minutes in a pan, adding mushroom broth to it. As for potatoes, it can be thrown to the mushrooms immediately after they boil. And after ten minutes, add beans to them. And let everything cook while the vegetables are stewed. And when they are ready (it will take 20 minutes), you also send them to the pan. And almost immediately add pepper cut into arbitrary pieces. During cooking, do not forget to add your favorite spices and s alt. And boil everything for about an hour. Then send the chopped greens to the pan, turn off the heat, cover with a lid and wait until the borsch with mushrooms and beans is a little infused.

What to serve with

Usually borscht with mushrooms, the recipe for which, and more than one, was described in the article, is seasoned with sour cream. True, there are also lovers who use mayonnaise for this. But here it's a matter of taste. And of course, the classics of the genre: borscht with mushrooms and garlic donuts. True, not everyone knows how to cook the latter correctly, and this process is quite laborious. So if you don’t have time or desire to deal with donuts, then you can fry crackers by adding finely chopped garlic to them. Or just serve fresh black bread or white bread with borscht - whatever you like.

Helpful tips

Of course, lean soups are notas nutritious as meat. Therefore, remember: such dishes must be thick. It is desirable that they contain as many ingredients as possible.

If you want your borscht to be even thicker, boil potatoes not cut into pieces, but whole. Then it can be gently crushed with a spoon. The resulting mashed potatoes will certainly add thickness to the borscht.

No matter how you hurry, still give the finished dish at least half an hour, and preferably more, to brew. During this time, the borscht will be saturated with the aroma of all the ingredients and will become richer and more delicious.

Bon appetit!