Vegetarian borscht with beans

Description

Hearty and aromatic soup. If you're observing a fast or simply don't eat meat, pay attention to this first course recipe. This bean borscht with noble white mushrooms will keep you full all day and provide the energy you need. Serve the soup hot.

Instructions

1. 1

   Step 1

   Rinse the beans and soak them in water overnight. Then place them in a pot, cover with fresh drinking water, add bay leaves, and cook the beans until half-done.

2. 2

   Step 2

   Wash the beets and carrots, peel and slice them together with the onion. Add the vegetables to the pot with the beans, and add the peeled garlic as well. Simmer the borscht for fifteen minutes.

3. 3

   Step 3

   Soak the white mushrooms until they swell. Then add them to the borscht with the other ingredients.

4. 4

   Step 4

   Peel the potatoes and wash them. Then cut them into cubes or strips, add to the borscht with the other ingredients, and simmer over low heat for fifteen minutes.

5. 5

   Step 5

   Five minutes before cooking is complete, add spices, salt, and tomato paste to the borscht. Thinly shred the cabbage and add it to the borscht as well. Once cooked, let the borscht steep, then serve.