Vegetarian borscht with mushrooms
Description
For cooking borscht, you will need water, vegetables, and mushrooms. Chop all the vegetables, sauté them, and boil according to the detailed photo instructions, and you will get a delicious vegetarian borscht! Good luck. Serve the soup hot.
Instructions
- 1
Step 1
Prepare the ingredients for borscht. Since it's winter now, I have frozen vegetables in the freezer that are already prepared for cooking or frying. If the vegetables are fresh, you need to wash and peel them.
- 2
Step 2
Dice the onion, and slice the carrots and beets into strips. Salt the water for the borscht and bring it to a boil.
- 3
Step 3
Heat a frying pan with vegetable oil and sauté the beetroot first until half-cooked.
- 4
Step 4
Add the onion and carrots, sauté for a few more minutes.
- 5
Step 5
Add the mushrooms (button mushrooms) cut into not-too-large pieces and fry, stirring occasionally, for 5-7 minutes.
- 6
Step 6
Pour in the tomato paste diluted in a small amount of water, add salt, black pepper, and simmer until the borscht base is cooked.
- 7
Step 7
Peel the potatoes, wash them, and cut into small pieces. Add the potatoes to boiling salted water and cook for 15 minutes.
- 8
Step 8
Shred the white cabbage thinly. Add it to the borscht together with the string beans. Cook for 10 minutes.
- 9
Step 9
Add the borscht mix and herbs to the borscht. Adjust the seasoning with salt. Simmer for a couple of minutes, then turn off the heat.
- 10
Step 10
Borscht is ready! Let it steep for about 20-30 minutes.
- 11
Step 11
Serve borscht with fresh herbs and sour cream. Strict vegetarians (vegans) can omit the sour cream. Enjoy!