If you do not want to give up your favorite dishes during fasting, learn how to make exactly the same dishes, but only lean ones. For example, borsch is a dish that can be prepared in different variations.
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Lean Borscht Recipe with Beans
You will need:
- one beetroot;
- 200 grams of beans;
- 250 grams of cabbage;
- three potatoes;
- one carrot;
- one onion;
- a tablespoon of tomato paste;
- 50 ml of vegetable oil;
- two tea spoons of sugar;
- half a teaspoon of table vinegar;
- five peas of black pepper;
- two bay leaves;
- a bunch of dill;
- salt (to taste).
Soak beans in cold water for two hours. Rinse it thoroughly, then pour again with cold water and put on fire.
Peel the beets, rinse, cut into thin cubes, put in a pan, add vegetable oil and set on fire. Fry over high heat for two to three minutes, then add sugar and vinegar, mix, cover and simmer for five minutes.
As soon as the water in the pot with beans boils, put the stewed beets in it, in the meantime, proceed to the next cooking step.
Peel onions and carrots, rinse vegetables, chop, put in a pan, add oil, salt and put on fire. Fry onions and carrots over high heat for five minutes, then add tomato paste to them, close the lid and simmer for a couple of minutes, remove the pan from the heat.
Peel the potatoes, rinse, cut into cubes, chop the cabbage thinly. Put these vegetables in a pan to beets and beans, then add the stewed onions and carrots, salt.
Bring the broth to a boil and cook the soup for 10 minutes. A minute before the end of cooking, put bay leaves and pepper in borsch.
Pour the finished soup into plates and sprinkle finely chopped dill on top.
Lean borscht with mushrooms recipe
You will need:
- one beetroot;
- one potato;
- 200 grams of sauerkraut;
- one carrot;
- half of the bulb;
- 50 grams of vegetable oil;
- two tea spoons of sugar;
- 50 grams of tomato paste;
- 50 grams of dried mushrooms;
- three prunes;
- clove of garlic;
- a tablespoon of lemon juice;
- two bay leaves;
- black pepper and salt (to taste).
Rinse the dried mushrooms, fill them with water and leave for one hour. Boil the mushrooms (preferably in the same water in which they soaked).
Throw the mushrooms in a colander (you must use a slotted spoon). Let the mushrooms cool, then cut them into small pieces and fry in a hot pan with the addition of a tablespoon of vegetable oil.
Rinse beets and carrots, grate (preferably use a grater for Korean carrots). Pour lemon juice on top (so it will retain its saturated color when cooking).
Squeeze cabbage from excess juice, taste it. If it is too acidic, rinse it with hot water.
Peel the onion, wash it and cut into thin half rings.
Put the pan on the fire, add vegetable oil to it, fry the onions over high heat for two to three minutes, then reduce the heat, add cabbage and carrots to the onion and simmer for 15-20 minutes. At the end of stewing vegetables, add to them bay leaves, sugar, pepper and salt, tomato paste, chopped garlic, mix everything.
Rinse the potatoes, peel, cut into small slices.
Rinse the prunes and chop randomly.
Add the required amount of water to the mushroom broth and put on fire. Once the broth boils, put potatoes, mushrooms, stewed vegetables and prunes in it. Salt, pepper to taste and simmer for about 20 minutes. Remove the pan from the heat and let the soup brew for 30 minutes. Lenten soup is ready.