This dish is perfect during Lent. Each hostess can get borsch with mushrooms in different ways, it all depends on the tastes and preferences of the person. Mushrooms give the dish a rich taste and unusual aroma.
Pick your recipe
Ingredients:
- 200-250 g of cabbage;
- Bay leaf;
- 150-200 g of dried mushrooms;
- 1 tablespoon tomato paste;
- 3 potato tubers;
- 1 onion;
- 1 carrot;
- Pepper, salt;
- 1 beetroot;
- Sunflower oil;
- Sugar.
Cooking:
- First, mushrooms need to be poured with boiling water, thoroughly washed and drained. Then re-pour boiling water and leave for a while, until the mushrooms swell.
- Then cut the mushrooms into small cubes and throw into boiling water. Together with them we pour in mushroom infusion. As a result of boiling, foam may form. It must be removed.
- We cut the beets into thin strips, and onions into small cubes. Part of the onion is added to the pan with mushrooms, which must be boiled until they become soft. Fry the remaining onions in a pan with vegetable oil, and then add beets to it and continue frying.
- The carrots are also cut into strips and sent to the pan. Fry vegetables for a few more minutes. You can add a little water and put a bay leaf. Salt the ingredients and add spices.
- Stew vegetables under the lid until the beets are soft. If water runs out, it can be added. After cooking beets, you need to add tomato paste and a little salt. And fry for another 5 minutes.
- Next, cut the potatoes. The size of the slices can be chosen at your discretion. Add potatoes to mushrooms and cook until tender. At this time, you need to chop the cabbage.
- After the potatoes are ready, add cabbage. Cook for another 10 minutes.
- Then add frying and bring to a boil. After which the fire can be turned off, and let the borscht be infused. Top can be decorated with chopped herbs.