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If a person strictly adheres to the fast, he may not give up the usual food. You just need to adapt your favorite foods to the situation. For example, borscht will turn out to be no less nutritious and tasty if cooked with mushrooms. Lean borscht with mushrooms is an excellent substitute for traditional borscht cooked with meat. Instead of animal products, champignons, or other types of dried, fresh or even pickled mushrooms, are ideal.

Borscht with mushrooms and beets: lean recipe

We bring to your attention a lean borscht with mushrooms - a recipe for step-by-step cooking with a photo.

• 3.5 liters of water;
• 400 g of fresh mushrooms;
• 5 pieces. potatoes;
• 300 g cabbage;
• 1 small beet;
• 2 onions;
• 2 tbsp. l. tomato paste;
• 1 carrot;
• 3 tbsp. l. vegetable oil;
• 3 pcs. allspice;
• 2 bay leaves;
• 1 tsp granulated sugar;
• 2 cloves of garlic;
• salt, hops-suneli (to taste);
• 0.5 tsp ground black pepper;
• fresh herbs.

Boil the mushrooms for 15 minutes and put on a sieve to remove excess water. Cut into small cubes and fry in hot sunflower oil for 10 minutes, set aside.

Peel the potatoes, wash and cut into cubes, then toss into a pot of boiling water.

Grate peeled beets and carrots, cut onion into cubes.

Saute the onion for 5 minutes, then send the grated carrots, beets to the pan and fry everything together until soft.

Add tomato paste, peppercorns and black ground, finely chopped garlic, bay leaf, suneli hops, sugar and salt to the pan. Simmer for 10 minutes under the lid, not forgetting to stir. If the mixture is thick, you can add 3-5 tbsp. l. water.

Chop finely or thinly chop the cabbage with a knife.

Add cabbage and tomato frying with vegetables to the finished potatoes. Boil for 5 minutes.

Add the fried mushrooms to the borscht and let it boil for 15 minutes. Try, add salt or spices if necessary.

Let it brew for 15 minutes, and you can start tasting the dish, sprinkling each plate with chopped dill and parsley.

I must say that the recipe for lean borscht with mushrooms will not take much time to cook, and in terms of taste and nutritional qualities it will not be inferior even to meat.

Lean borscht recipe with mushrooms, beans and cabbage

You can also make lean borsch with mushrooms and beans. This ingredient will add a special piquancy to the dish, because it is considered one of the most nutritious in terms of the amount of vitamins. In this case, it is good to use champignons or oyster mushrooms, which can be bought at any store. Also forest mushrooms, in particular porcini, are perfect for this dish.

For a recipe for lean borscht with mushrooms and beans, we need:

• 2.5 liters of water;
• 4 things. potatoes;
• 200 g beans;
• 1 carrot;
• 1 beet;
• 1 PC. onions;
• 400 g of fresh mushrooms;
• 80 g tomato paste or fresh tomatoes;
• 70 ml of vegetable oil;
• 200 g of cabbage;
• 0.5 tsp. black and red ground peppers;
• fresh herbs.

If the mushrooms were purchased from a store, then they can simply be washed and cut into slices. And if fresh forest mushrooms are used, then first they need to be boiled for 20 minutes and thrown in a colander to get rid of excess liquid, and then cut.

Fry the mushrooms in a preheated pan for 15 minutes and set aside.

Throw beans into boiling water and cook until tender, adding water if necessary.

Add diced potatoes to the beans and cook until tender.

Cooking frying: fry the onion cut into half rings, then add the grated beets and carrots. Fry for 10 minutes, add tomato paste, reduce heat and simmer for 5 minutes.

Add cabbage and tomato vegetable frying to a pot with potatoes, and after a few minutes - fried mushrooms, let it boil for 10 minutes.

Throw in all the remaining spices, herbs, then turn off the stove. Let the borscht brew for 20 minutes and serve. If desired, lean borsch with mushrooms and beans can be seasoned with sour cream.

Important: in order for the beans to cook quickly, they need to be poured with water and left for several hours, or better overnight.

Lean borsch with mushrooms and fresh white cabbage

Another interesting option that housewives will like is lean borsch with mushrooms and fresh cabbage.

• 0.2 kg of fresh mushrooms;
• 0.4 kg of white cabbage;
• 0.5 kg of potatoes;
• 2 beets;
• 1 carrot;
• 1 PC. parsley root;
• 2 onions;
• 5 cloves of garlic;
• 2 fresh tomatoes;
• 2 tbsp. l. tomato paste;
• 5 tbsp. l. vegetable oil;
• 0.5 tsp paprika;
• 0.5 tsp ground black pepper;
• 1.5 tbsp. l. granulated sugar;
• 2 tbsp. l. vinegar 9%;
• salt to taste;
• greens for decoration.

A detailed recipe for lean borscht with mushrooms is presented in the photo below:

Boil fresh mushrooms, let cool and cut into strips.

Combine the grated parsley root with mushrooms and fry for 7-10 minutes, set aside.

Grate the carrots, cut the onion into cubes. Saute everything in vegetable oil until golden brown.

Beets, grated on a coarse grater, fry until soft, add 3 tbsp. l. water, sugar, vinegar and simmer for 5 minutes.

Combine onions, carrots, beets, tomato paste and diced fresh tomatoes together in a skillet. Simmer covered for 10 minutes, stirring occasionally.

Throw diced potatoes into boiling water and cook until tender.

Dip the chopped cabbage to the potatoes and let it boil. Boil for 7-10 minutes and add mushroom frying, tomato vegetable dressing, let it boil for 10 minutes.

Add all the remaining spices, finely grated garlic to the borscht and let it boil over low heat for 5 minutes.

The borscht should stand a little, and you can safely pour it into plates, sprinkling with herbs.

Lean borscht recipe with dried mushrooms

In addition, you can cook lean borscht with dried mushrooms. However, in this case, you need to take only 50-70 g of mushrooms and first soak them for 1.5 hours, and then boil them in water with the addition of salt. It is better not to use the liquid in which the dried mushrooms were cooked.

Each housewife has her own tricks, which she uses to prepare the first courses, so that it turns out tasty and at the same time unusual. By adding your spices to the lean borscht with mushrooms, you can make it not just ordinary, but a real work of culinary art.