In order to surprise your loved ones with a delicious dinner, you can adopt a recipe for borsch with mushrooms. Such a soup is prepared no more complicated than the classic variation, and it is not inferior in taste either.
Pick your recipe
Ingredients:
- Fresh champignons - 180 g;
- Bell pepper (sweet) - 1 pc;
- White cabbage;
- Beets - 1 pc;
- Potato - 4 tubers;
- Medium-sized carrots - 2 pcs;
- Onions - 1 onion;
- Sunflower oil;
- Fresh sour cream - 80 g;
- Tomato paste - 1.5 tablespoons;
- Ground black pepper;
- Bay leaf;
- Chives - a few feathers;
- Salt.
Cooking:
- It is good to sort out all the mushrooms and then wash and peel. Wash potato tubers, beets and carrots in running water, remove the peel from vegetables.
- Wash sweet peppers, divide into 2 parts, remove the core with a knife.
- Peel the middle onion, running water and crumble into half rings.
- Wash green parsley and green onion feathers, dry on a towel.
- Chop potatoes and carrots on a small block.
- Chopped white cabbage is not very wide straws.
- Sweet peppers and champignons cut into thin slices.
- Skip fresh beets through a coarse grater.
- Fry the onion and mushrooms in a pan with a small amount of vegetable oil, bring to a golden color.
- Mushroom frying should be put on the bottom of the pan, pour it with cold water, put on medium heat and bring to a boil. Put the beets in the boiled broth, stand for another 15 minutes.
- After the specified time, add chopped cabbage and potatoes to the soup, cook for another 10 minutes.
- At the end of cooking, add borscht with tomato paste, bay leaf, black pepper. Paste for a few more minutes on the stove. Before serving, season the borscht with sour cream and chopped green parsley and onions.