The rich borsch prepared on the principle “so that the spoon stands” is quite able to saturate and replace with itself both the first and second dishes. Especially coupled with a good piece of meat. Nevertheless, many will be surprised when they learn that the classic version of this dish does not provide for its presence in borsch. For its preparation, a purely vegetable broth is used. Of course, not everyone will like the lack of meat in the food so beloved by many.
However, no one forbids using it. However, it is far from always possible to cook borsch with meat for one reason or another. At least, for example, due to the banal lack of this ingredient. Or because health or some principles do not allow meats. Nevertheless, there is always a way out. Lenten borsch with mushrooms and beans will be no less satisfying and tasty than cooked on meat broth. How to cook it will be discussed in our article.
General principles of cooking
The one who thinks that lean borsch with mushrooms and beans (or even without the last one) cannot please the gourmet with his taste is deeply mistaken. The main thing is to cook it in accordance with the requirements of the recipe. And then he will not only help out during the post, but also become a welcome guest on the daily table.
Any borsch (with mushrooms or other additional components) certainly has basic and permanent components. This, of course, beets, tomatoes, which are sometimes replaced with tomato paste, carrots and onions, fresh or, if someone likes acidic, sauerkraut, plus potatoes. As a rule, all vegetables are fried before going to the pot. Since we have lean borsch with mushrooms, you will need to passer in vegetable oil. Well, in principle, you can fry on melted fat. Next, we proceed directly to the cooking process.
Lenten borsch with mushrooms: a recipe for the early 19th century
Take one hundred grams of dried mushrooms - forest, fragrant - and soak them in warm water. This can be done, by the way, in advance, a few hours before cooking. If time is sorely lacking, then ten minutes is enough.
Rinse, and then finely chop. Pour two liters of water into the pan, add mushrooms and cook for 20 minutes. During this time, fry in vegetable oil one chopped onion, two grated (certainly raw) beets and one carrot, as well as one hundred grams of cabbage. Which - pickled or fresh - you decide. We pass the vegetables with the addition of several tablespoons of tomato paste, one teaspoon of vinegar. Well, do not forget to salt and pepper, of course. After all this vegetable dressing, add to the mushrooms. Cook for another 20 minutes. Then turn off the fire, and add a mixture of flour and vegetable oil (one tablespoon of each ingredient) to the borscht, heated in a pan. All. We give half an hour to insist and inform home that the borsch with mushrooms is ready.
And now we’ll change the composition a little.
Borsch with mushrooms and beans
It is worth noting that both products are very rich in protein. So they are quite capable of replacing meat and saturating your stomach. In addition, there is no need to talk about the amazing taste of these components.
So, to cook borsch with mushrooms and beans, you need to stock up:
- Beans (a 200 gram glass will be enough).
- Dry forest mushrooms (take 200 grams).
- Cabbage (half a kilogram cabbage).
- Tomato paste (two tablespoons is enough).
- A few potatoes.
- Greenery.
- Beetroot (take two large pieces).
- One carrot.
- Bell pepper (one is enough).
- Onion.
As for salt and other spices, each housewife has its own rules, so you decide on this issue yourself.
How to cook
If you decide that tomorrow you will make borsch with mushrooms and beans, soak both of these ingredients in cold water overnight. In the afternoon they are washed and boiled separately. Moreover, the mushrooms are already in that saucepan in which the soup will be cooked. To do this, pour two liters of water into it. Cook the beans until half-cooked, be sure to control so that it does not boil.
Fry all vegetables except potatoes in the same way and in the same form as in the previous recipe. But at the same time there is one difference: they are not immediately sent to the pan, but stew for twenty minutes in a pan, adding mushroom broth to it. As for potatoes, it can be thrown to the mushrooms immediately after they boil. And after about ten minutes, add beans to them. And let everything cook until the vegetables are stewed. And when they are ready (it will take 20 minutes), also send them to the pot. And almost immediately add pepper chopped in arbitrary pieces. During cooking, be sure to add your favorite spices and salt. And cook for about an hour. Then send chopped greens to the pan, turn off the heat, cover and wait for the borsch with mushrooms and beans to infuse a little.
What to serve
Usually borsch with mushrooms, the recipe for which, more than one was described in the article, is seasoned with sour cream. True, there are lovers who use mayonnaise for this. But here is a matter of taste. And of course, the classics of the genre: borsch with mushrooms and garlic donuts. True, not everyone knows how to cook the latter correctly, and this process is quite laborious. So if you don’t have time or desire to do dumplings, then you can fry crackers by adding finely chopped garlic to them. Or simply submit fresh black bread or white bread to the borscht - to your taste.
Useful Tips
Of course, lean soups are not as nutritious as meat soups . Therefore, remember: such dishes must be thick. It is desirable that they contain as many ingredients as possible.
If you want your borscht to be even thicker, cook the potatoes not cut into pieces, but whole. Then it can be gently crushed with a spoon. The resulting mashed potato will certainly add density to the borsch.
No matter how you rush, still give the finished dish at least half an hour, and preferably more, to insist. During this time, the borscht will be saturated with the aroma of all ingredients and will become more saturated and tasty.
Bon Appetit!