Lean borsch

Borsch - nourishing soup of filling type, traditionalA dish of many peoples, mostly Eastern Slavs, but also not only. Usually borscht is eaten as the first dinner dish, often hot, sometimes cold. Prepare borscht as with meat, and lean.

Vegetarians of different perspectives and fasting are perfectly suited for lean borsch, many such recipes are known, it is not difficult to prepare such soups, cooking does not take much time.

Let's tell you what borsch borsch can be preparedAnd How. Cabbage is used white, fresh or sauerkraut. Beans, as a rule, cook separately or put in borsch tinned. It is even better (more useful) to use a young string bean (sold as a frozen semi-finished product). Frozen beans are useful almost as fresh, but are much cheaper.

Lenten soup with beets and beans - recipe

Ingredients:

  • Beet - 1 pc. ;
  • Cooked beans - 1 glass;
  • Onion - 1 pc .;
  • Cabbage - about 400 g;
  • Carrots - 1 piece;
  • Potatoes - 3 pieces;
  • Tomato paste - 2 tbsp. Spoons;
  • Lemon or table vinegar;
  • vegetable oil;
  • Green vegetable garden;
  • spice;
  • garlic;
  • sour cream.

Preparation

Separate carrots and beets are cleaned fromPeel and finely chopped. The pan passeruem sliced ​​onions in oil, then add beets, simmer for 8 minutes, then add vinegar or lemon juice to stabilize beet. If you do not add a sour agent, beets will change color.

How to cook lean borsch?

In a saucepan pour water (about 1.5 liters),Lay the sliced ​​potatoes. Cook for 8 minutes, add chopped cabbage in the desired amount (if sauerkraut - we will wash). Cook for another 10 minutes and add the onion-beetroot pasteurization, cooked carrots, tomato paste, ground spices and cooked beans (if using canned, drain the syrup and rinse). Cook the borscht for another 8 minutes and cover the pan with a lid, let it simmer for a while.

Frozen string beans should be boiled for 15 minutes without preliminary defrosting, it is possible in borsch or separately.

We pour borsch into a serving bowl, sprinkle with chopped herbs, season with garlic and season with sour cream.

You can include dumplings or dumplings in the borsch. Dumpling is made from a liquid simple test (flour + water). Small portions of this dough are placed in boiling borsch, dumplings are welded in 5 minutes. The dumplings are made from a thicker dough made of flour and water, the dough is rolled into a thin sausage and cut into pieces. The dumplings are cooked for a bit longer than the dumplings. To the borsch with dumplings or dumplings bread is not served.

Lenten soup with mushrooms

Ingredients:

  • Fresh mushrooms - 300 g;
  • Cabbage - about 400 g;
  • Onion - 1 piece;
  • Beans, cooked or canned - 1 glass;
  • Potatoes - 4 pcs. medium size;
  • vegetable oil;
  • black pepper;
  • spice;
  • greenery;
  • Lean borsch with beets

  • garlic;
  • sour cream.

Preparation

In a frying pan, wessed the finely chopped onions toChange the shade, add the mushrooms (chop it not too finely). Stew this mixture for 15 minutes under the lid. Oyster mushrooms need not be patched, they are more useful in semi-moist form.

Fill the pan with water, put the slicedPotatoes, cook for about 10 minutes, then add the cabbage. Cook another 8 minutes, add the beans, onion-mushroom mixture and spices. Still we languish a borshch on small fire of minutes 8 under a cover, after deenergizing of fire we insist borsch some minutes. We pour into a serving dish, we fill with sour cream. Do not forget the greens and garlic. To such borshch it is good to submit a glass of bitter tincture, and bread is better than rye.

Comments 0