I invite you to cook delicious borscht with mushrooms with me! This borscht will be very useful during Lent and will also appeal to those who love dietary dishes and adhere to proper nutrition. Besides the fact that borscht is lean, thanks to the mushrooms it is also very nutritious.

Of course, borscht cooked with wild mushrooms, even dried ones, will taste very different from borscht cooked with champignons. But if there are no other mushrooms, then champignons are suitable mushrooms for this dish! In any case, if you use dried wild mushrooms, you should first add water to them so that they soften a little, then squeeze them out and chop them.

So, let's prepare all the ingredients for lean borscht with mushrooms.

First of all, let's prepare the vegetables. Cut the potatoes into cubes, shred the cabbage, and cut the mushrooms into thin slices, first removing the skin from the caps.

Place mushrooms and potatoes into the pan. Add vegetable broth or water. I make vegetable broth from a vegetable bouillon cube by pouring 1 liter of boiling water over it. If you only added water, be sure to salt it. Place the pan on the fire and cook the vegetables in the broth until tender. This will take 20-25 minutes.

In the meantime, we will prepare the frying for the borscht. To do this, cut the onion into small cubes, grate the carrots on a fine grater, and cut the beets into thin strips.

Pour vegetable oil into the frying pan and place the frying pan on the fire. Place onions, carrots and beets into the pan. Fry the vegetables for just a couple of minutes.

Add tomato paste to the vegetables and fry the vegetables for about 10 minutes, stirring. Then add 1 ladle of broth from the pan. Continue to simmer the vegetables for another 7 minutes.

Finely chop the garlic, parsley and dill, and cut the bell pepper into small cubes.

Add garlic and bell pepper to the roast, simmer the vegetables for another 2-3 minutes and remove the roast from the heat.

Add shredded cabbage to the prepared mushrooms and potatoes.

IMPORTANT: if you like boiled cabbage in borscht, then after that you should boil the broth with cabbage for another 5-7 minutes and only then add the frying.

My family likes the cabbage in the borscht to remain firm; if you immediately add the frying with sour tomato paste to the borscht, the cabbage will retain its crunchiness. Let's let the borscht boil.

At the very end, add parsley and dill. Remove the borscht from the heat. Cover the pan with a lid and let the borscht brew for 10-15 minutes.

Serve ready-made lean borscht with mushrooms in portions with fresh bread and sour cream.

Bon appetit!

On fasting days and relatively fasting days, we suggest trying a vegetarian version of the familiar first course. We prepare aromatic lean borscht with mushrooms without using meat/poultry or even canned food. We preserve the standard set of vegetables, traditional dressing, rich color, thickness and irreplaceable garlic aroma. We follow, but without cooking the broth, which significantly reduces the cooking time.

For additional flavor and enhanced flavor notes, add fried champignons to the first dish. If desired, the portion of mushrooms and other ingredients can be changed to taste, but it is not recommended to reduce the dosage too much, because the richness and concentration of the broth depends on the vegetables.

Ingredients per 4 liters of water:

• cabbage - 350 g;
• beets - 500 g;
• champignons - 200 g;
• potatoes - 2-3 pcs.;
• onion - 200 g (1 large head);
• carrots - 150 g (1 pc.);
• tomato paste - 3-4 tbsp. spoons;
• vegetable oil (for frying) - 3-4 tbsp. spoons;
• garlic - 4-6 cloves (more or less is possible);
• salt, pepper - to taste.

1. Place potatoes, peeled and cut into small cubes or cubes, into 4 liters of boiling water.
   
2. Next is cabbage shredded into thin and short strips. Boil again, reduce heat and cook for about 20-25 minutes (until the vegetables are soft). If the cabbage is young, you can add it to the broth later. Don't add salt yet.
   
3. At the same time, fry the mushrooms cut into thin slices in refined oil. Stirring, keep on fire until the liquid has completely evaporated. You can use both fresh and frozen champignons. Other mushrooms will also work.
   
4. Next we make vegetable dressing. You can use the same frying pan in which the champignons were cooked, transferring the mushrooms to another bowl. If necessary, add oil and add onion chopped into small pieces. Fry for 3-5 minutes with frequent stirring.
   
5. Add coarsely grated carrots to the fried onions. Stirring, keep on fire for another 5 minutes.
   
6. Then add the beets, grated into large strips.
   
7. Add tomato paste and a couple of ladles of water from the pan. Stir, cover the pan with a lid and simmer the vegetable mixture over low heat for 15-20 minutes.
   
8. Transfer the beetroot dressing to the broth with already soft potato pieces and cabbage. The faded broth will immediately turn a beautiful reddish color. Next we add the champignons that have waited their turn.
   
9. Simmer the borscht over low heat, covered, for 20 minutes or longer to make the dish richer. We do not allow active boiling! The broth should bubble slowly, but not boil. Towards the end of cooking, add chopped garlic (amount to taste), salt, pepper.
   

Bon appetit!

step by step recipe with photos

Incredibly aromatic and tasty borscht with mushrooms will win you over from the first spoon. This hot first course can be served for lunch for both adults and children. Borscht with mushrooms is an ideal hearty dish, especially during Orthodox Lent. If you have wild mushrooms on hand, be sure to add them when cooking, but if you don’t have them, wild mushrooms can be replaced with store-bought champignons or oyster mushrooms - they are easy to find on sale.

For those who follow a healthy diet or diet, this first dish will be a real find!

Ingredients

• 1/4 fork cabbage
• 250 g champignons
• 2-3 potatoes
• 1 jar ""
• 1 tbsp. l. granulated sugar
• 0.5 tsp. salt
• 1 tbsp. l. 9% vinegar
• 2 liters of hot water

Preparation

1. Peel the potatoes, rinse and cut into medium cubes. Pour the slices into the pan in which we are going to cook the borscht.

2. Add winter borscht dressing to the container and pour in about 2 liters of hot water. If you do not have dressing on hand, then you will need 1 beet, 1 carrot and 1 onion, pre-peeled, washed, chopped and sautéed in vegetable oil until soft. This addition is also called “frying”. Boil everything together for about 10 minutes.

3. At this time, wash the mushrooms from dirt and cut them into slices.

4. Add to the pan with vegetable broth.

5. Shred the cabbage in any way convenient for you and also add it to the pan. Since cabbage “steals” the color of the first dish, we will add salt, granulated sugar and vinegar to the container along with it - this is what will allow the borscht to remain burgundy and not turn some kind of brown. Boil the borscht with mushrooms for about 10 more minutes - this time is enough for your dish to be completely cooked.

Master4ef

Lenten borscht is indispensable on the table during fasting days. Fans of vegetarian cuisine know a lot about it! Today I will share how I cook lean borscht with mushrooms. And this time I had champignons.

Ingredients

For 3 liters of water:

• White cabbage - three quarters of a medium fork (700 gr.)
• Potatoes – 1 medium tuber
• Carrots – 1 pc.
• Onions – 3 pcs.
• Celery root - about one sixth
• Fresh champignons – 400 – 500 gr.
• Tomato – 1 pc.
• Bell pepper - half
• Beets – 3 medium pieces.
• Tomato paste – 2 tablespoons
• Lemon juice – 2 – 3 tablespoons
• Salt, sugar - to taste
• Peppercorns – 5 – 7 pcs.
• Garlic - to taste
• Bay leaf – 2 pcs.
• Herbs and seasonings - to taste.
• Vegetable oil for frying

Recipe

We start by boiling water. The water must boil for about 10 minutes to free itself from oxygen. Vegetables cook better in this water. To be honest, I don’t even remember where I got this information from. But I have been following this rule for many years. We put the potato into the pan first; you can cut it into two parts so that it cooks faster. At this time, we are chopping all the other vegetables and pre-frying them. I just don't fry celery. So, chop the onion into quarter rings, carrots and celery into small cubes. Fry onions and carrots in a frying pan with butter for about seven minutes. Let's set it aside for now. Shred the cabbage thinly. We cut the tomatoes into cubes, the beets into thin slices, and the peppers in the same way. First, fry the tomato, put tomato paste on it, stir it with the tomato and let it fry a little, but only just a little. Pour a glass of water into the frying pan and stir, the tomato paste should disperse. Now add the chopped beets, pour lemon juice over them, add a tablespoon of sugar, and stir. If there is not enough water, add more; the beets should not lie dry, the liquid should be visible. Close the lid and simmer for 10 minutes, add pepper and simmer for another 5 minutes until the beets are fully cooked.

By this time our potatoes were already cooked. Take it out onto a plate and mash it with a masher. For now we set it aside. Place chopped cabbage, celery, bay leaf and peppercorns in a pan. Cook for 10 minutes, then add mashed potatoes and chopped champignons. At this stage, add seasonings to the borscht. Cook for another 3 - 5 minutes and combine all the remaining products, that is, add onions and carrots, bring to a boil again, taste how the cabbage is cooked, because... it can be different. For young ones, five minutes is enough, and for winter varieties – two to three times more. Now - the final stage - add the beets, stewed until tender. Bring the borscht to a boil and turn it off. I also squeeze a clove of garlic directly into the pan. The borscht turned out to be a bright burgundy color. If we continue to cook further, the color will gradually change towards an unappetizing brown. Therefore, it is important to check the components for readiness before adding beets. The borscht is ready, but don’t rush to eat it, it needs to sit with the lid closed for at least 15 - 20 minutes. As you know, borscht is especially tasty on the second day, I completely agree with this. And what is lean borscht without garlic? That one clove that was squeezed under the lid is only enough for a light aroma! We all like to add pressed garlic directly to the plate. And it’s very tasty to serve fragrant black Borodino bread with borscht, maybe with butter. Well, very tasty!

Hello friends! We have another kitchen photo report and this time the process of our culinary research is subject to lean borscht with mushrooms. Adhering to our rules, I will prepare it from a minimum amount of ingredients, and, as usual, I will try to do it with maximum efficiency.
You don’t have to be a vegetarian or fast in order to cook this borscht. After all, lean borscht with mushrooms is a completely independent tasty and aromatic first course. In addition, this seemingly intricate dish is actually quite easy and quick to prepare.
It will take about an hour to do everything, the financial cost is generally negligible. The cost of products for preparing a large 5-liter pan is approximately 150 - 200 rubles. So. I suggest you try to prepare such an economical version of the first course, especially since it is really very tasty.
Well, for those who have not yet subscribed, I recommend doing so right now, since we still have a lot of interesting things ahead.
Now let's start cooking. So:

Lenten borscht with mushrooms.

Here are the products for borscht I bought at the nearest store:
Cabbage - 1 medium head;
Potatoes - you will need 5-6 pieces. (I bought 1kg with a reserve);
Onion - 2 pcs;
Carrots - 1 piece;
Beetroot - 1 piece;
Mushrooms - we didn’t have fresh ones, I took a can of canned champignons, but you need 200 g of fresh mushrooms;
Tomato paste - you will need 2 tbsp. spoons;
Vegetable oil - 3-4 tbsp. spoons;
Salt, pepper, bay leaf, herbs - to taste.

Let's start cooking:

As always, we start peeling potatoes. We peel, wash and chop, I also peeled the onion for company, we will cook it together with the potatoes, it’s tastier (at the end of cooking, of course, we’ll throw away the onion). Fill it all with water and put it on fire.

By the way! An important clarification - I will use canned mushrooms, so I will add them after the potatoes are cooked, but for those who want to cook borscht with fresh mushrooms, they need to start cooking them first. For example, fresh champignons should be boiled for 40 minutes, and then potatoes should be added to them.

While the potatoes are cooking, I prepare the mushrooms and drain the liquid from them.

The potatoes are still boiling, and in the meantime we are frying them. We clean and chop the carrots and onions like this.

And this is how we sauté them in vegetable oil.

While the carrots and onions are sautéing, add the mushrooms to the potatoes and prepare the beets, wash them, peel them and either grate them or, as I did, cut them into cubes.

Add the beets to the sauté.

Add tomato paste, bay leaf, black peppercorns and other spices (whatever you like), add a little water, and let it all simmer for about 20 minutes.

In the meantime, let's cut the cabbage, I did it like this into strips, but you can also cut it into checkers (it all depends on your preference).

By this time the potatoes, onions and mushrooms are cooked. Remove the boiled onion and add cabbage in its place. In general, according to the rules, cabbage should be cooked for 20 minutes, but I like it when it’s still crispy, so I cook it for no more than 5 minutes.

At this point, our borscht frying is ready.

Feel free to add it to the pan with the rest of the vegetables. Keep it on the fire for another 5-7 minutes, and hooray! Our aromatic Lenten borscht with mushrooms is ready!

Bon appetit, friends! Prepare aromatic Lenten borscht with mushrooms, treat it to your friends and family, and of course subscribe to our updates by email.
With that I say goodbye. Cook deliciously and with love!