This is a very old, pre-revolutionary recipe. There are no potatoes in it, but I don’t like borscht without it. So I add.
If you really want to, then a few pieces of prunes will come in handy here. And richness and satiety can be added to such lean borscht using beans (canned or boiled).
Ingredients:
0.5 kg of beets
200-300 gr. fresh champignons or boiled forest mushrooms (or 100 gr. dry)
0.5 kg of white cabbage
2 large onions
100 ml vegetable oil (vegetable)
100 g tomato paste
3 medium potatoes
salt
pepper
Bay leaf
vinegar or lemon juice
How to cook:
1. Dry mushrooms must first be poured with warm water for 2-4 hours. Then rinse well, throw into a saucepan, pour cold water, put it all to boil under the lid until the mushrooms become soft. Salt at the end.
If fresh champignons are used, then this item is skipped. Already cooked forest mushrooms from the freezer also do not need to be boiled again.
2. As you can see from the ingredients, there are no carrots in this recipe. This is what makes it different from other recipes. And it shouldn't contain potatoes, but I add. You need a lot of beets, but it is more delicious to take two types of cabbage - fresh and sauerkraut.
Chop cabbage and beets into strips. Then sauté in vegetable oil. Add tomato paste, ground black pepper and crushed bay leaves.
3. If you used dry mushrooms, you already have broth. Strain it, chop the mushrooms. With ready-made boiled or fresh mushrooms, the algorithm will be as follows: in a large saucepan, cabbage with beets, as well as diced potatoes and pour water (mushroom broth from dry ones). Boil the soup.
4. Chopped dry (boiled) mushrooms or fresh champignons (boiled forest), mix with onions and fry in vegetable oil.
5. At this stage, some add a couple of pinches of flour. But this is optional.
6. Put the mushroom roast in the borscht. If desired, pour in 1 tbsp. l. vinegar and cook, covered for another 20-30 minutes.
Beans, prunes - at your discretion.
Do not forget to salt. Greens are required when serving. Done!
Bon Appetit!
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