Borsch with mushrooms and beans: recipe

The rich borscht, cooked on the principle "to make a spoon stand," is fully able to satiate and replace both the first and second course. Especially with a good piece of meat. Nevertheless, many will be surprised when they learn that the classic version of this dish does not provide for its presence in the borsch. For its preparation, a vegetable broth is used. Of course, not everyone will like the lack of meat in a dish so beloved by many.

However, no one forbids using it. However, it is not always possible to cook borsch with meat for some reason or other. At least, for example, because of the banal lack of this ingredient. Or because health or some principles do not allow eating meat products. Nevertheless, there is always a way out. Lenten soup with mushrooms and beans will be no less satisfying and tasty than cooked on meat broth. On how to prepare it, and will be discussed in our article.

General principles of preparation

Deeply mistaken is the one who thinks that the lean borsch with mushrooms and beans (or even without the latter) will not be able to please the gourmet with his own taste. The main thing is to prepare it in accordance with the requirements of the recipe. And then he will not only help out during the fasting, but will also become a welcome guest on the daily table.

Any borsch (with mushrooms or other additional components) necessarily has the basic and permanent components. This, of course, beets, tomatoes, which are sometimes replaced with tomato paste, carrots and onions, fresh or, if someone loves you, sauerkraut, plus potatoes. As a rule, all vegetables, before they go into the pan, are fried. Since we have lean borsch with mushrooms, then you will need to passer in vegetable oil. Well, in principle, you can fry and on the melted fat. Next, let's go directly to the cooking process.

Lenten soup with mushrooms: recipe of the beginning of the XIX 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 will suffice.

Rinse and then finely chop. Pour two liters of water into a saucepan, add mushrooms and simmer for 20 minutes. During this time, fry one cut onion, two grated (necessarily raw) beets and one carrot, and a hundred grams of cabbage in vegetable oil. Which - sour or fresh - is up to you. Pass the vegetables with the addition of several spoons of tomato paste, one teaspoon of vinegar. Well, do not forget to salt-pepper, of course. After all this vegetable dressing we add to the mushrooms. Cook for another 20 minutes. Then turn off the fire, and add to the borscht a mixture of flour and vegetable oil (one tablespoon of each ingredient), heated in a frying pan. All. We give half an hour to brew and inform the house that borsch with mushrooms is ready.

And now let's change the composition a little.

Borsch 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 speak about the tremendous taste of these components.

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

• Beans (200 g glass will be enough).
• Forest dry mushrooms (take grams of 200).
• Cabbage (half a kilogram kochanchika).
• Tomato paste (two tablespoons is enough).
• A few potatoes.
• Green.
• Beetroot (take two large pieces).
• One carrot.
• Bulgarian pepper (one is enough).
• Bulb.

As for salt and other spices, here every mistress has her own rules, so you decide on this issue yourself.

How to cook

If you decide that tomorrow you will make borsch with mushrooms and beans, soak both of these ingredients in the cold water for the night. In the afternoon they are washed and cook separately. And the mushrooms are already in the saucepan in which borsch will be cooked. For this, pour into it two liters of water. Beans cook until half cooked, be sure to control that it does not boil.

All vegetables, except potatoes, fry in exactly the same way and in the same form as in the previous recipe. But there is one difference: they are not immediately sent to the pan, and simmer for twenty minutes in a frying pan, adding mushroom soup into it. As for potatoes, it can be thrown to the mushrooms immediately after they boil. And after about ten minutes, add the beans to them. And let everything boil while vegetables are stewed. And when they are ready (it will take 20 minutes), also send them to the pan. And almost immediately add chopped paprika. During the preparation, do not forget to add your favorite spices and salt. And cook for about an hour. Then send the cut green herbs to the pan, turn off the heat, cover and wait until the borsch with mushrooms and beans stays a little nastoyatsya.

With what to submit

Usually borsch with mushrooms, the recipe of which, not just one, was described in the article, is filled with sour cream. True, there are amateurs who use mayonnaise for this. But here is a matter of taste. And of course, the classic of the genre: borscht with mushrooms and garlic pampushki. True, the latter can not cook correctly correctly, and this process is quite labor-intensive. So if there is no time or desire to engage in pampushkas, then you can fry crackers, adding finely chopped garlic to them. Or, just give fresh black bread or white to a borsch to someone more to your liking.

Helpful Tips

Of course, lean soups are not as nutritious as meat. Therefore, remember: these dishes must necessarily be thick. It is desirable that they contained as many ingredients as possible.

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

However you hurry, give the ready dish at least half an hour, and preferably more, brew. During this time, borscht will be saturated with the aroma of all the ingredients and will become more saturated and tasty.

Bon Appetit!