Borscht with mushrooms
Description
The vegetarian borscht with mushrooms I've described in this recipe is a lighter, more diet-friendly version of traditional borscht. Nevertheless, despite the absence of meat, this mushroom borscht turns out rich, filling, and delicious. I prepare it not only during fasting periods but all year round—I like it that much. I hope this simple recipe for vegetarian borscht with mushrooms will come in handy for you ;) Good luck with your cooking! Ladle into bowls and serve.
Instructions
- 1
Step 1
1. Mushrooms should be rinsed in advance. Usually, they are soaked overnight. Wash and peel all the vegetables. Cut the beetroot into thin strips, do the same with the carrot, also cut into thin strips. Cut the potatoes into small cubes. Slice the onion into half-rings. Cut the cabbage into small slices.
- 2
Step 2
2. Bring a pot of water to a boil. You will need 3.5 liters of water. Drain the water from the mushrooms and place them into the pot. Add salt and cook the mushrooms over medium heat.
- 3
Step 3
3. The mushrooms have cooked until soft. Now you can add the potatoes. After 10 minutes, add the cabbage and cook for another 10 minutes.
- 4
Step 4
4. Prepare the vegetable sauté. To do this, sauté the onion and carrot in heated vegetable oil, then add to the soup.
- 5
Step 5
5. Sauté the beets in a skillet for a few minutes. Add tomato paste, sauté briefly, then add a little water. Simmer the beets for about 15 minutes. Add the beets with tomato to the borscht. Add bay leaf, salt, pepper, garlic, and fresh herbs. After 10 minutes, turn off the heat and let the borscht steep.