Lenten borscht recipe is a classic step-by-step recipe. How to cook lean borscht? Lenten borscht with beans. Lenten red borscht

Cooking time: 1.5 hours

Number of servings: 10

How to cook lean borscht, step-by-step recipe with photos:

Step 1. All vegetables that we use to prepare borscht must be peeled and washed thoroughly.

Step 2. Add potatoes cut into small cubes into cold water and place them on the stove. While the potatoes are cooking, prepare the frying.

Step 3. For frying: coarsely grated carrots, beets and finely chopped onions must be fried in a frying pan greased with vegetable oil for 10-15 minutes.

Step 4. Add chopped garlic to the browned roast and cook the vegetables with it for a few more minutes.

Step 5. When the frying is almost ready (the degree of its readiness is determined by how the beets have released their juice and whether the whole mass has had time to burn in the frying pan), add tomato paste to it, after which after 5 minutes we set the frying pan off the heat.

Pour the finished frying onto the potatoes boiling in the pan.

Step 6. For now, let's deal with the main ingredient of borscht - cabbage. It must be finely chopped and thrown into a pan with potatoes and frying 10 minutes after “throwing in” the beetroot-garlic mixture.

Step 7. After adding the cabbage, boil the borscht for another 10-15 minutes until it becomes soft. It is at this stage that we add salt, pepper and dill or parsley to the borscht.

Step 8. When the borscht contains all the necessary ingredients, including spices, it must be “simmered” a little more over low heat or, after turning off, wrapped in a towel or blanket.

Lenten borscht with mushrooms is another proof that not only quick meals can be tasty. Lenten borscht with mushrooms, like any dish with the gifts of the forest, is a fragrant soup, the smell of which will invite even those who are “not hungry” or suffer from a lack of appetite to the kitchen. By varying the options for lean borscht, you will enjoy healthy food every day without breaking the rules of fasting.

To prepare lean borscht with mushrooms, you can use a variety of mushrooms - both champignons available in the store at any time of the year, and mushrooms from stocks made for the winter - dried, frozen.

Don’t forget that the absence of meat and poultry in borscht makes it necessary to use spices and aromatic roots. Therefore, in addition to the classic beets, carrots, cabbage, potatoes and onions, add tomatoes, celery, parsley root, garlic, basil, etc.

How to cook lean borscht with mushrooms?

First of all, you need to prepare the mushrooms. If you use frozen mushrooms, they need to be thawed. If the mushrooms are dried, then they need to be allowed to stand for a quarter of an hour in water, and then left for at least three hours to swell. There is the least fuss with store-bought champignons - you just need to wash them.

Recipes for lean borscht with mushrooms vary greatly, as do recipes for regular meat borscht. For example, lean borscht with mushrooms can be prepared like this.

Mushrooms are cooked with the addition of onions over low heat. Boiled mushrooms are cut, the broth is settled and filtered. Vegetables are cut into strips - carrots, cabbage, onions, parsley. Separately, boil the beets, then also cut them into strips. Sauté carrots with parsley, and onions separately. Chopped cabbage is loaded into the boiling broth. After the borscht boils, beets, tomatoes (or tomato paste), and onions, carrots, and parsley simmered in a frying pan are added to the broth. It remains to wait a little to add flour, spices, salt and a little sugar to the broth for taste.

The variety of borscht recipes is simply fascinating. There are recipes where fresh champignons are combined with dried mushrooms. There are recipes for hearty lean borscht with mushrooms and beans. You can find a step-by-step recipe for borscht with the addition of prunes.

In a word, “lenten” has nothing to do with “bland” and “boring.” If you wish, you can always diversify your usual and prepare lean borscht with mushrooms according to a new recipe. By changing just one or two ingredients, you will get a new dish, which, who knows, may not be inferior in taste to your favorite version.

All the secrets of delicious borscht are here! Let's prepare a beautiful rich lean borscht, don't swallow your tongue!

I reveal all the secrets of making delicious borscht in this recipe for borscht with beets. We will cook lean borscht, very beautiful, rich, appetizing and satisfying. By the way, the photo shows real borscht in its natural color.

If you want red borscht with fresh cabbage and meat, read it - it tells in detail how to prepare the broth according to all the rules.

How to cook red or burgundy borscht, how long to cook cabbage in borscht, how much vinegar to add to borscht - you will learn this and much more from the recipe.

Delicious borscht recipe – let’s cook!

Ingredients for borscht (5 l saucepan):

Potatoes – 3-4 pcs (300 g)
Onions – 2 pcs (200 g)
Carrots – 1 piece (100 g)
Sweet bell pepper – 1 piece (180 g)
White cabbage – 350 g
Beetroot – 2 pcs (300 g)
Tomatoes – 3 pcs (200 g)
Tomato paste – 2 tbsp.
Vegetable oil – 2-4 tbsp.
A piece of lard (if you are not cooking lean borscht) – 30 g
Garlic – 3-4 cloves
Lemon – 1/2 pcs
Salt, pepper, bay leaf - to taste

The first and most important secret of preparing delicious borscht is vegetables! A lot of the freshest and most juicy vegetables are the key to your culinary success!

Bell pepper for borscht: take half of a different color - it will be prettier, but it will not affect the taste, this is not necessary.

Choose the reddest and most fleshy tomatoes or use them for borscht.

You don't need to add tomato paste. But it gives the borscht a good color and tomato flavor. The main thing is to choose good tomato paste without unnecessary additives such as starch, flour, thickeners, etc. The correct composition of the paste is tomatoes, salt.

Do not use lard if you cook lean borscht.

You can use vinegar instead of lemon. How much vinegar to add to borscht - more on this in the recipe.

Lenten red borscht - step by step recipe

How to make borscht burgundy? Cook beets correctly!

Start by making beetroot borscht dressing. This recipe uses stewed beets, and boiled ones.

Grate the beets on a coarse grater, place in a saucepan, pour in enough water to barely cover it. Cut the lemon into thick slices and add to the beets, do not add salt. Bring to a boil and simmer over low heat until the beets are soft, taste.

You can add not lemon slices, but lemon juice - 1-3 tbsp. At the same time, taste it and do not make the beetroot dressing for borscht too sour.

Acid (vinegar or lemon) is needed so that the beets do not lose their rich, bright color. If children will eat borscht, it is better to cook it with lemon. If you are preparing beetroot dressing for borscht with vinegar, then take about 1 tbsp for the indicated amount of beets. – also taste and do not overdo it with vinegar, otherwise your lean borscht will turn out too sour.

Peel the potatoes and cut into cubes. Add the chopped potatoes to the boiling water.

Bring to a boil, cover and simmer over low heat for about 10-15 minutes – the potatoes should not be completely cooked at this stage. If you overcook the potatoes, they will become completely boiled as you add the remaining ingredients. Actually, it's delicious too =)

While the potatoes are cooking, prepare a vegetable dressing for the lean borscht.

Finely chop the onion and fry in vegetable oil until golden brown. A beautiful, aromatic onion is a delicious, appetizing borscht =) Perhaps the onion gives the main share of flavors to the lean borscht.

Add coarsely grated carrots and diced bell pepper.

Stir and fry lightly for 3-5 minutes.

Grind the tomatoes in a blender (if you are not using tomato juice). Add crushed tomatoes and tomato paste to the vegetable borscht dressing.

I don’t use store-bought tomato juice in tetra packs for borscht and I don’t recommend it. No juice, take tomatoes.

Stir, bring to a boil and simmer over low heat for about 20-25 minutes: the vegetables should be completely cooked.

While the vegetables for the borscht are stewing, keep an eye on the potatoes and check for doneness: they should be pierced with a fork, but still remain quite firm. So it's time to add fresh cabbage.

Chop the cabbage thinly and place it in boiling water with the potatoes. Bring to a boil and cook over very low heat until tender.

How long does it take to cook cabbage in borscht?

Cooking time depends on the type of cabbage. Late varieties cook longer, medium ones faster, and early varieties of cabbage generally need to be added at the very end of cooking, brought to a boil and removed from the stove. On average, I cook winter cabbage in borscht for about 4-7 minutes. It’s difficult to name the exact time =) It’s important not to overcook the cabbage. It should be soft, slightly crispy and not turn into cotton wool.

When the cabbage has simmered for 1-2 minutes (the cabbage is not yet completely ready), add vegetable dressing to the borscht.

Place the beetroot borscht dressing into the pan, after removing the lemon wedges.

Bring to a boil and cook over low heat for about 3-5 minutes. Grind the garlic in a mortar with lard and salt, finely chop the greens. Add herbs and garlic lard to the borscht.

I also add crushed lard to lean borscht.

Bring the borscht to a boil: it will simmer for about 1 minute, and remove from the heat. Leave the borscht to steep for at least 1 hour.

Why doesn't borscht turn out red?

There are at least 5 reasons for this:

Bad not very red tomatoes

Low-quality tomato paste or red tomato paste, tomato paste with artificial colors

Beets were cooked without vinegar, the color went away

The beets were overcooked

The beets were frozen

Serve borscht with garlic donuts, rye bread, sour cream, hot pepper, garlic and, of course, green onions.

Calorie content of lean borscht with beets in 100 grams = 23 kcal

Proteins – 0.8 g
Carbohydrates – 5 g

Enjoy your meal!

Best regards, Natalie Lissi

For some reason, when hearing the words “lenten borscht,” many people have a sad, or rather, despondent expression on their face (by the way, among the people there is even such an expression as “lenten facial expression,” which most likely came from here). But in vain, by the way! Lenten borscht is a delicious, rich, thick and very healthy dish.

Lenten borscht, cooked in water, vegetable or mushroom broth, contains a whole bouquet of delicious vegetables and additional ingredients: red or white beans, fresh or dried mushrooms, sweet peppers, fresh tomatoes or tomatoes prepared for future use in their own juice, and much more other. It all depends on taste and preference. Don’t be surprised, but even sprat in tomato sauce can’t spoil the taste of lean borscht, but on the contrary, makes it refined and intriguing. In addition, to enhance the taste and aroma, herbs, spices and, at the end of cooking, always add greens to the lean borscht.

It is better to use homemade tomato paste for preparing this dish. Add a little sugar, a little salt, chopped garlic, dill or parsley, you can add mustard, the main thing is not to overdo it, and your dish will become a real masterpiece of the Lenten table. It's up to you to decide what your lean borscht will be - thick or thin. This will depend on how many ingredients you want to use. A recipe is an approximate basis where the quantitative composition of ingredients can be changed at your discretion. However, it is worth remembering that real Lenten borscht can only be called a thick, rich dish, rich in ingredients and aromas, which can be eaten both hot and cold.

No special skills are required to prepare lean borscht. When the ingredients are at hand, the cooking process itself is a real pleasure, where you can realize your creative ideas, thereby creating a new version of your own family Lenten borscht.

The simplest and fastest Lenten borscht

Ingredients:
250-500 g cabbage,
1-2 carrots,
1-2 beets,
2-3 medium-sized potatoes,
1-2 onions,
200-300 g homemade tomatoes in their own juice,
a few cloves of garlic;
vegetable oil,
salt, spices, fresh herbs - to taste,
a little vinegar - optional.

Preparation:
Finely chop the cabbage, cut the tomatoes into small pieces, after peeling them. It usually comes off easily and does not interfere with the finished dish. Cut carrots, beets and potatoes into thin strips. Chop the garlic and onion and then fry in vegetable oil. After a few minutes, add carrots, beets and potatoes to them, and fry for a while, stirring, over low heat, but not for long, so that the vegetables do not burn, but only acquire an appetizing golden color. While the vegetables are frying, boil water in a saucepan, salt it to taste, and then put the contents of the pan into it, let it boil and cook over low heat. Next, add shredded cabbage and chopped tomatoes to the pan, maybe a little vinegar, but only after tasting the dish first. Cook the lean borscht for 30-40 minutes, then let it brew a little and serve with fresh chopped herbs or add them a couple of minutes before the end of cooking.

Lenten borscht with sprat

Ingredients:
500-600 g cabbage,
1 large onion,
2 carrots,
1 beetroot,
4-5 potatoes,
sprat in tomato sauce (1-2 jars),
vegetable oil,
salt, dill - to taste.

Preparation:
Pour water into a large saucepan. When it boils, dip the peeled whole onion into it. Grate the carrots and beets on a coarse grater and fry in a frying pan with vegetable oil. Then place the lightly fried vegetables in a saucepan with onions (take out the onions and throw them away). Next, finely chop the cabbage and add to the borscht. After it, put the potatoes cut into pieces there. Cook the borscht until done. About ten minutes before the end of cooking, add the sprat in tomato sauce to the borscht, add salt to taste, let it simmer for a few minutes, turn off the heat and leave the finished borscht to steep on the stove. When serving, garnish the dish with fresh dill.

Ingredients:
400-500 g fresh cabbage,
2 tomatoes
1-2 onions,
1-2 carrots,
3-4 potatoes,
2 beets,
2-3 cloves of garlic,
1 tsp. 9% vinegar,
vegetable oil,
salt, sugar, spices - to taste.

Preparation:
Divide the beet mass grated on a coarse grater into 2 parts. Pour boiling water over one and add vinegar, set the second aside. Chop the cabbage into thin strips, cut the potatoes into small cubes, grate the carrots and beets on a coarse grater, and chop the onion. Peel the tomatoes and pass the garlic cloves through a press. Boil 2-2.5 liters of water. Place the potatoes in boiling water, salted to taste, and after a few minutes add the cabbage. After boiling, reduce the heat, and in the meantime fry the carrots and onions in a frying pan with vegetable oil, add the second part of the beets (without vinegar) and simmer everything together. Squeeze the liquid from the beets soaked in water and vinegar and place them in a frying pan with other vegetables. Do not pour out the juice, leave it for seasoning the finished borscht. Then add tomatoes, salt, and pepper cut into small pieces to the vegetables cooking in the frying pan and simmer the vegetable mixture over low heat for another 20 minutes. Next, place the vegetable mixture in a saucepan, add bay leaf, salt to taste, garlic, beet juice, let the borscht boil, then turn off the heat and let it brew for 20-30 minutes.

My grandmother always added beans to borscht: both regular, with meat, and lean. Her borsch always turned out incredibly tasty. It seemed to me as a child that this was precisely because of the beans. Usually she took large red beans, and what a miracle - the beans did not boil in the borscht, but became soft, large, and very tasty, even the skin did not burst. What secret she knew, I didn’t ask then, and then, having matured, I suddenly thought that, most likely, the whole secret of her borscht was hidden in the Russian stove, where the borscht was prepared. Although these days, many modern housewives, on the contrary, prefer to let the beans boil in the borscht, and the result is a kind of thick bean borscht.

Ingredients:
1 tbsp. dry beans (you can also use canned ones),
500 g cabbage,
2-3 potatoes,
1 onion,
2 carrots,
1-2 beets,

1 tbsp. l. Sahara,
1 tsp. table vinegar,
vegetable oil,
salt, spices, fresh dill - to taste.

Preparation:
Pre-soak the beans overnight if you decide to use dry beans, then in the morning, after draining the water, fill it with 3-3.5 liters of clean water and cook. Grate the beets on a coarse grater and fry them in vegetable oil in a frying pan for 3-5 minutes, then add sugar, table vinegar and cook for another 3 minutes under the lid. Place the finished fried beets into the boiling beans. Now grate the carrots, finely chop the onion and fry in vegetable oil. First, just like that, then, adding tomato paste, simmer the vegetables a little under the lid. Place the vegetables in the pan and start with the cabbage. Chop it thinly and place it in a saucepan. Next, when the borscht boils, add diced potatoes, salt and spices, for example, bay leaf and black peppercorns. Boil the borscht until tender, let it simmer a little, and when serving, season it with fresh herbs.

Lenten borscht with dried mushrooms

Ingredients:
500 g fresh cabbage,
200-300 g dried mushrooms,
2-3 potatoes,
1-2 tomatoes,
carrot,
beet,
bulb,
parsley root,
a few cloves of garlic,
1 tbsp. l. natural tomato paste,
1 spoon of table vinegar,
1 tbsp. l. flour,
vegetable oil,
salt, sugar, pepper, herbs - to taste.

Preparation:
Pre-soak the mushrooms, set aside the broth for now. Then boil the mushrooms, thinly slice and simmer with finely chopped parsley root in a frying pan with vegetable oil. Grate the carrots, finely chop the onion and fry until soft. Fry the beets, grated on a coarse grater, separately, add sugar, vinegar, pour in a little water and simmer for 5 minutes. Then add the carrot-onion mixture and tomato paste to the beet mass. Remove the skin from the tomatoes and, after chopping, also add to the beets and simmer everything together for 10 minutes. Be sure to strain the mushroom broth. Let it boil and put the potatoes cut into thin slices into it. After 5-10 minutes, add finely shredded cabbage, mushrooms, vegetable mixture to the potatoes and salt to taste. Dilute the flour in ¼ cup of water, stir well to avoid lumps and pour into the borscht. Cook after boiling for about 10 minutes, then add spices, herbs, pressed garlic to taste, cover with a lid and leave for a while to let the borscht brew.

Lenten borscht in a slow cooker

Ingredients:
30-400 g fresh cabbage,
2-3 potatoes,
1 onion,
1 carrot,
1 beetroot,
a couple of cloves of garlic,
1 tbsp. homemade tomato juice,
2 tbsp. l. vegetable oil,
1 tbsp. l. table vinegar,
sugar, salt, spices - to taste.

Preparation:
Grate the carrots on a coarse grater, finely chop the onion. Pour vegetable oil into the multicooker bowl, add chopped vegetables and set the “Fry” mode. Cook, stirring, until the onion is soft. Also grate the beets on a coarse grater and divide the mass into two parts. Place one of them over the fried vegetables, fill the second with boiling water, add vinegar and leave for a while. Add sugar, a little vinegar to the fried vegetables and simmer for 5 minutes, covering the multicooker bowl with a lid. Drain the water from the second portion of beets (do not throw out the resulting beet juice, just set it aside for a while), place it in a bowl, pour tomato juice over the vegetables, add salt, spices and simmer for about 10 minutes. Then place the potatoes cut into small cubes and finely shredded cabbage into the multicooker bowl, fill the contents of the bowl with 3 liters of water, add salt to taste, add spices to taste and desire and cook in the “Stew” mode for 1 hour. Then pour beetroot juice into the borscht, add chopped garlic, taste it to see if anything needs to be added, and leave the borscht to steep in the “Warming” mode for another 30 minutes.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Find out all the secrets of delicious, rich Lenten borscht on our website!

water - 3 l;
potatoes - 3 pcs.;
small carrots - 1 pc.;
medium-sized red beets - 1 pc.;
white cabbage - 200 g;
bay leaf - 1 pc.;
garlic - 2 teeth;
bell pepper - 50 g;
hot pepper - 10 g; mixture of ground peppers - 1 chip;
salt - approximately 0.5 tbsp. l.;
vinegar - 0.5 tbsp. l.; dill - 10 g;
thick tomato paste - 2 tbsp. l.;
fresh tomato - 1 pc.;
refined vegetable oil - 2 tbsp. l.

We peel all the vegetables, cut the potatoes into small cubes and immediately fill them with water and send them to cook - add salt as soon as the water boils.

While the potatoes are boiling, cut the onions, beets and carrots into strips - if you wish, you can not chop the carrots and beets, but grate them on a coarse grater, then you will get an even thicker borscht. Fry all the listed vegetables in oil, covering with a lid, until fully cooked.

Finely chop the cabbage, chop the dill, and cut the bell pepper (you can use frozen) into small cubes.

As soon as the potatoes are cooked (approximately 15 minutes from the moment of boiling), add fried vegetables to it, let it boil for 10 minutes and add cabbage, bell and hot peppers, dill, chopped garlic, bay leaf, add tomato paste, grated tomato and vinegar.

Cook the borscht over low heat until tender - the cabbage will become soft in about 20 minutes, after which we remove the pan from the heat, be sure to cover with a lid so that the vegetables evaporate and steep for at least an hour, then pour into plates.

Bon appetit! The most delicious classic Lenten borscht is ready!

Recipe 2: Lenten borscht with mushrooms and prunes

Fresh or frozen porcini mushrooms – 250 g
Beetroot – 250 g
Fresh cabbage – 250 g
Potatoes – 250 g
Carrots – 70 g
Onion – 50 g
Prunes – 10 pcs.
Tomato paste – 1 tbsp. spoon
Vegetable oil – 2 tbsp. spoons
Wheat flour – 1 teaspoon
Dill or parsley - to taste
Salt, pepper - to taste

Wash the mushrooms, cut into pieces, add cold water (1.5 l), bring to a boil, remove the foam from the surface and leave to cook for 30 minutes.

Prepare vegetables. Peel the carrots and onions. Grate the carrots into long strips, finely chop the onion. Stew vegetables in oil without changing color. At the end of simmering, add flour, simmer for another 1-1.5 minutes.

Wash the beets, peel them, and grate them with long strips. Place the beets in a separate pan, add tomato paste diluted in 200 ml of mushroom broth and simmer until half cooked.

Finely chop the cabbage, wash and peel the potatoes. Place the cooked cabbage and potatoes into the boiling mushroom broth and bring to a boil over high heat with the lid open (to allow the specific smell of cabbage to evaporate). Then cover the pan with a lid, reduce heat and cook for 5 minutes.

Wash the prunes and cut into thin strips. Add prunes, stewed beets, carrots and onions, bay leaves, pepper, salt to the boiling soup and cook until tender.

Remove the potatoes from the pan, mash them into a puree and return them to the soup. When serving, sprinkle the soup with finely chopped herbs.

Delicious lean borscht and hornbeam is ready. Bon appetit!

Recipe 3: Lenten borscht with mushrooms and beans

Frozen boiled mushrooms (white, boletus, russula) – 250 g
Beetroot – 270 g
Fresh cabbage – 150 g
Carrots – 60 g
Potatoes – 200 g
Beans – 30 g
Onion – 50 g
Garlic – 2 cloves
Dill seed – 1 teaspoon
Tomato paste – 1 tbsp. spoon
Salt - to taste

Rinse the beans, soak, and let stand until they swell for 3-4 hours.

Defrost the mushrooms, cut them into small pieces, put them in a saucepan, pour in water (1.5 l) and bring to a boil.

Place the beans in boiling water with the mushrooms and cook until the beans are slightly soft, 50-60 minutes.

After this, add vegetables: finely chopped beets, cabbage, carrots, potatoes and onions, cook until tender. When all the vegetables are ready, add the dressing to the borscht. For the dressing, peel the garlic, finely chop and grind with salt to a paste, add dill seeds and grind again. Then add tomato paste and stir. Bring the borscht to a boil and let simmer for 5 minutes.

Borscht can be seasoned with lean mayonnaise.

Now you know how to cook lean borscht. Bon appetit!

Recipe 4: Spicy Lenten Borscht with Vinegar

Potatoes – 3 pcs.
Fresh cabbage – 200 g
Beetroot – 150 g
Onion – 1 head
Table vinegar 9% – 1 tbsp. spoon
Vegetable oil or butter - 3 tbsp. spoons
Hot chili pepper – 1 small pod
Salt, bay leaf - to taste

Peel the beets, grate them on a coarse grater and simmer with vinegar and oil for 10-15 minutes.

Finely chop the onion and fry lightly in oil.

Place whole potatoes in boiling water (1.2 liters) and bring to a boil.

Add shredded cabbage and simmer for 10-15 minutes.

Add stewed beets and onions, add a hot chili pepper and cook for 15 minutes. 5 minutes before the end of cooking, add salt and bay leaf.

Let it brew for 20 minutes.

Bon appetit!

Recipe 5: Ukrainian Lenten borscht with beans in a slow cooker

¼ head of cabbage
carrots - 2 pcs.
potatoes - 2 pcs
onions - 2 pcs
garlic - 2 cloves
tomato paste - 5 tbsp.
beans - 1 can
vegetable oil, salt, pepper

Finely chop the onion.

Turn on the toasting mode. Pour sunflower oil into the bowl, let it warm up a little, spread the onion evenly on the bottom and fry it while cutting the carrots.

Chop the carrots, add to the onions and stir.

Finely chop the garlic.

Add garlic and 5 tbsp to the bowl. spoons of tomato paste, 1 teaspoon salt, pepper. Continue frying for 5 minutes, stirring frequently.

Temporarily transfer the roast into a separate bowl to free the bowl.

Cut the potatoes into small cubes.

Cut the cabbage into small strips.

Place potatoes and cabbage on the bottom of the multicooker and fill with two liters of water. Add salt. Set the soup mode for 30 minutes.

10 minutes before the end, add the prepared beans (without liquid) to the soup.

Add frying.

Add 1-2 tbsp. spoons of sugar so that the borscht is not sour.

Lastly, add the finely chopped greens. After which everything is mixed.

Close the lid and cook until the end of the mode.

Now you know how to cook lean borscht in a slow cooker. Bon appetit!

Recipe 6: Lenten borscht with beans and sprat in tomato

Beans - 0.5 cups
Onion - 1 onion
Beet
Carrot
Potatoes - 4-5 pcs.
White cabbage
Tomato paste - 1 tbsp. l.
Sunflower oil - 50 g
Black pepper to taste
Bay leaf to taste
Salt to taste
Greens optional

First you need to prepare the beans - rinse them, remove the spoiled ones, and then fill them with water, which should only cover the beans. Then there are two options: pour water over the beans in the evening and by the morning you can start cooking the borscht, or immediately bring the beans to a boil and hold for 30-40 minutes. In any case, the water in which the beans were swollen or boiled must be drained - it will contain difficult-to-digest substances. Beans that have already been boiled or swollen overnight should be poured with raw water and brought to a boil again.

While the beans are cooking, you can prepare the remaining ingredients that are traditional for red borscht - beets, onions, carrots, potatoes, cabbage.

Vegetables should be washed and cut. When the beans still have a tight skin, but are already easy to bite through, add potatoes to the pan.

In the meantime, you need to fry it - fry finely chopped beets, onions and carrots in a frying pan in sunflower oil.

When the vegetables are fried, add them to the borscht, and add a tablespoon of tomato paste there. We also add shredded cabbage, and when it has boiled a little, put it in the pan.

All that remains is to add spices - salt, pepper, chopped dill and maybe one bay leaf.

Bon appetit!

Recipe 7: Lenten borscht with green beans for the whole family

water - 5 l
cabbage - ½ head
carrots - 2 pcs.
green beans to taste
vegetable oil
tomato juice - 1 glass
bell pepper - 2-3 pcs
potatoes - 600 gr
beets - 1 piece
onion - 2 pcs
salt, sugar, dill

Fry the beets in vegetable oil until half cooked. Let the water boil for the borscht. Salt.

There is no need to defrost the green beans, just break them into halves.

Pour in the tomato, add bell pepper, beans, simmer for 10-12 minutes. Salt and sugar to taste. If tomato paste is used, then sugar is not needed.

The result was a dressing for borscht.

Place potatoes in boiling water. Cook for 10 minutes.

Shred the cabbage.

Add cabbage to borscht. Cook for another 10 minutes. If the cabbage is chopped coarsely, then it is boiled together with the potatoes.

Add dressing. Cook for another 10 minutes. The borscht is ready. Before turning off, add dried dill.

Bon appetit!

Recipe 8: how to cook lean borscht with mushrooms and tomatoes

champignons – 100 g
beets, onions, carrots - 1 pc.
cherry - 10-11 pcs.
potatoes - 3-4 pcs.
Chinese cabbage - 100-120 g
vegetable oil - 1-2 tbsp. l.
bay leaf, pepper, salt
thyme, parsley, garlic

Bring about 1.6-1.7 liters of water to a vigorous boil - immediately load in the peeled, cut into short strips (or otherwise) potato tubers. To speed up the process, we don’t add salt; we add only 1-2 bay leaves to the pan.

Next, dip the Chinese cabbage, shredded into thin strips, into the hot liquid. Throw in a few peppercorns, a branch of spicy-fragrant thyme and after boiling again, lowering the heat, cook under the lid set on one side for about 15 minutes.

To season, first sauté chopped onions and carrots in vegetable oil. Divide the onion into cubes, carrots into thin rings. Make sure that the mixture does not burn and maintains its juiciness.

Place the beet slices in the frying pan.

Chop a dozen ripe cherry tomatoes and add them to the assortment along with thyme leaves, season with salt and ground pepper, and fry for 1 minute. For wine notes, you can add a spoonful of granulated sugar. Pour in a ladle of vegetable broth and simmer (covered) for 10-15 minutes.

For the last five minutes, simmer the dressing sauce with the mushroom plates.

Transfer the contents of the frying pan into a saucepan, boil, combining all the flavors, taste, add salt and pepper if necessary. After removing from the stove, do not forget about the finely chopped herbs and garlic cloves.

Infuse the lean borscht with mushrooms for about 20 minutes.

Delicious lean borscht with mushrooms and tomatoes is ready. Bon appetit!

Recipe 9: Lenten borscht with beans (step by step with photo)

potatoes - 3 pcs.
cabbage 300 gr
beets - 1 piece
beans - 100 gr
carrots - 1 pc.
onion - 1 pc.
bell pepper - 1 piece
tomato - 2 pcs
champignons – 200 gr
garlic - 3 cloves
bay leaf - 3 pcs
parsley
pepper

Soak the beans in water for several hours. Then drain the water and place the beans in a large saucepan. Next, add water (about 3 liters) and then cook until the beans are ready.

Peel and finely chop the onion.

Peel and grate the carrots on a medium grater.

Cut the pepper into small cubes.

Cut the potatoes into larger cubes.

Peel the beets and grate them on a medium grater.

Shred the cabbage.

Cut the mushrooms into slices.

Peel the tomatoes and grate them.

Finely chop the parsley.

In a preheated frying pan, fry the onion over medium heat for 2-3 minutes.

Add carrots and sauté together for 3-4 minutes.

Add onions and carrots to the soup.

Add potatoes and cook for about 10 minutes.

Add cabbage and bell pepper to the pan.

Lightly fry the beets in vegetable oil.

After the cabbage, add the beets to the pan. Add bay leaf. Salt and pepper. Cook for about 5-7 minutes more.

Lightly fry the mushrooms in vegetable oil.

Add mushrooms to borscht.

Add tomatoes and cook for another 10 minutes.

Add garlic to the borscht.

Add previously chopped parsley. Remove the borscht from the heat, and most importantly, let it brew under the lid for 10-20 minutes. And you will get a very aromatic, rich and tasty lean borscht with beans.

Bon appetit!

Recipe 10: Ukrainian Lenten borscht with mushroom ears

For the borscht:

3 beets
2 onions
1 carrot
1 small celery root, or half a large one
1 parsley root
1 medium kohlrabi (or several small ones), can be replaced with cabbage
2-3 bay leaves
Ground black pepper to taste
Allspice and peppercorns to taste
Salt to taste
Sunflower oil

For mushroom ears:

1 onion
About 60 grams of dried porcini mushrooms, can be replaced with frozen ones, I won’t tell you the weight
Flour, 2.5 cups for the dough + how much more will be needed for rolling, sprinkling and for other unforeseen expenses
1 glass of water
Sunflower oil
Butter
Salt to taste

Beets need to be ripe, dark red and sweet; dried porcini mushrooms can be replaced with dried boletus or boletus; the taste may not be the same with other mushrooms.

Soak dried mushrooms in one and a half liters of water for several hours, or overnight.

Boil the beets in their skins, drain the water, and set the beets aside to cool.

Cook the mushrooms in the same water in which they were soaked, at a gentle boil for an hour (or so, the mushrooms should become soft).

Strain the mushrooms from the cooking water (save the water). Rinse the mushrooms.

Grind the mushrooms in a meat grinder or food processor (you can finely chop them, but this is a more labor-intensive process).

Peel all three onions, set one onion aside, and finely chop the rest. Fry in sunflower oil until the onion becomes soft and golden.

Mix half the fried onion with chopped mushrooms.

Add salt/pepper, stir, set aside, the filling for the ears is ready.

For the dough, place 2 cups of flour in a bowl, dissolve 1 teaspoon of salt in a glass of water and pour into the flour.

Stir, add more flour. Knead the dough and cover with film to prevent it from drying out.

To prepare broth for lean borscht, boil a 4-5 liter pan of water (leave room for vegetables). Peel and cut into large pieces carrots, parsley, celery and the remaining onion, place in a saucepan

Add bay leaves and allspice, cook for 10 minutes.

Peel and cut the kohlrabi, add to the pan, simmer the vegetable broth over low heat for about an hour, then remove from the heat.

To make ears for lean borscht, place the prepared dough on a large wooden board sprinkled with flour, knead several times, sprinkle with flour if the dough sticks to your hands.

Roll out a portion of the dough thinly (keep the rest of the dough in plastic to prevent it from drying out).

Cut the rolled out dough into squares/diamonds with a side of 5cm-5.5cm using a knife.

To make an ear with mushrooms, take a diamond of dough.

Place half a teaspoon of mushroom filling in the middle of the diamond.

Blind two opposite corners of the diamond together.

Press the sides of the dough together to form a triangle.

And mold the remaining two corners together to form the eye.

Using the described technology, mold the remaining ears, using all the dough and filling.

Dip the finished ears in flour and place them on a plate sprinkled with flour; as they are made, set the plate aside.

Peel and cut the beets into strips (you can grate them on a coarse grater), transfer to a large saucepan.

Strain some of the vegetable broth into the same pan (it is important that the broth is not boiling).

The beets will release juice and you will get a red broth.

Heat up the rest of the fried onions and add them to the same pan.

Pour the mushroom broth into the pan glass by glass and taste, the taste of mushrooms and vegetables should be approximately the same, once it comes to this, add salt and pepper to taste. Place the pan with borscht on low heat and heat (but do not boil).