Borsch with beans and mushrooms

Borsch with beans and mushrooms

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Ingredients for cooking borsch with beans and mushrooms.

  1. Beets 1 pc
  2. Potato 4 pcs
  3. White cabbage 1/2 small head
  4. Carrot 1 pc
  5. Tomatoes 2 pcs
  6. Frozen mushrooms 150 g
  7. Beans (canned red) 2 tbsp
  8. Onion 1 pc
  9. 2 cloves of garlic
  10. Vinegar 1 teaspoon
  11. Vegetable oil for frying
  12. Sugar to taste
  13. Salt to taste
  14. Pure water 2 l
  • Main ingredients: Beans, Beets, Mushrooms


Knife, Cutting board, Cooker, Saucepan (3 L), Frying pan, Grater, Teaspoon, Glass, Kitchen spatula, Ladle, Tablespoon, Plates

Cooking borsch with beans and mushrooms:

Step 1: Cut the vegetables.

So, let's get started - first of all, we wash the cabbage under running water, put it on a cutting board, remove the upper damaged leaves and cut the head in half. Then we put one half in the refrigerator (we don’t need it), but the second one is beautifully chopped with straws or as you are used to. Shredded vegetable is transferred to a clean plate.

Now we wash the carrots, peel the peel and chop. The easiest way is to grate with large holes, although you can try to cut nicely with a knife. In any case, put the chopped carrots in a clean plate.

Next in line is onion and garlic. Remove the husk from them, rinse in cold water and put on a cutting board. First, finely chop the garlic cloves into pieces of any shape, then with a sharp knife we ​​cut the onion into a small cube. We lay out the slices on separate plates.

The next vegetable, tomatoes. You need to remove the peel (film) from them, for this we make a cross-shaped incision on the surface, lower it into boiling water for one minute. Then we take out a tablespoon and, picking up the peel for an incision, remove it from the vegetable. We leave the tomatoes in this condition to cool, we will return to them, but for now we will deal with potatoes.

We rinse it under running water, peel it and on a cutting board cut into an average cube about 2 centimeters or cubes, as you like. Pour chopped potatoes with water so as not to darken.

Step 2: Prepare the beets.

We carefully wash the beets under running water and clean them with a knife or a peeler. Then we proceed with it as well as with a carrot: either we grate it or cut it beautifully.
Turn on the medium heat on the stove, put the pan and pour the vegetable oil. At the same time we pour 2 liters of pure water into a large pot and put on the next burner, switched on to the highest fire.

We return to the beets, put them in a pan, add vinegar and fry for 2 to 3 minutes, constantly stirring with a kitchen spatula.

Then we wait when the water in the pan boils, after which we throw the beets, mushrooms into it and mix.

Step 3: Cook the roast.

While beets with mushrooms are cooked, we will cook the frying. You can use the same pan. So, we add a little vegetable oil into it, put the chopped onion, fry until softened for about 2 minutes. Then add carrots, sugar to taste, mix and cook for 2 to 3 minutes. Next, add garlic, mix again and remember about the tomatoes left. They need to be very finely chopped and added to the pan to vegetables along with juice. Stew everything for 3 to 4 minutes. Then turn off the heat and set aside the roasting.

Step 4: Cook the soup.

After preparing the frying, carefully drain the water from the potatoes and add it to the soup. Stir and after 15 - 20 minutes add the cabbage with beans. And after 5 minutes you can toss the roasting. Mix everything again, add black ground pepper and salt to taste, cover with a lid, reduce heat and cook for another 3 - 4 minutes. After that we taste the soup and add a little more salt if necessary.

Step 5: Serve borsch with beans and mushrooms.

Pour the finished borscht into plates and serve hot. Such a soup is traditionally seasoned with sour cream and sprinkled with parsley or dill. It is perfect for garlic croutons, as well as white or rye bread. Enjoy a delicious and simple meal!
Enjoy your meal!

Recipe Tips:

- Canned beans can be replaced with ordinary beans. True, you will have to first soak it in water for 4-8 hours, and then boil it in salted water until tender, and then add it to the soup. But if you don’t have so much time, and you don’t like canned beans, then make soup with green beans.

- If you do not like soft overcooked potatoes in the soup, then before adding, fry it in a pan until crisp.

- Mushrooms for this dish can be used not only frozen, but also fresh. Moreover, any, for example, honey mushrooms or champignons, will do.

- If you want to get a bright saturated - red borsch, then you can resort to a little trick. Divide the beets in half, chop one part, fry and add to the water with mushrooms, but the second: boil until completely cooked, chop, add a little vinegar or lemon juice and put it in the soup after frying.