Borsch with mushrooms, cabbage and beans: a lean version with meat. Lenten borscht with mushrooms and beans

Calories: Not specified
Cooking time: Not indicated

Lenten menu, as many people make mistakes, is not so complicated and something impossible. Lenten dishes are often not so bland and somehow less tasty than traditional dishes. For a lenten menu, you can use a variety of products, and, for example, the usual first course - lean borscht with beans and mushrooms, a step-by-step recipe with a photo of which you are looking at, turns out no worse than a regular one cooked on beef or pork meat parts. When the time for fasting comes, I immediately open my notes in my notebook, where I have a special note next to Lenten dishes. Lenten borsch was taught to me by my mother-in-law, who advised me to add sauerkraut to it, and not the usual fresh, white cabbage, and also advised me to put beans and mushrooms in addition. In fact, it turns out really delicious with a rich, hearty broth and a unique taste.

Required products:
- 2 liters of water for the broth;
- 200 gr. potatoes;
- 120 gr. sweet beets;
- 120 gr. juicy, sweet carrots;
- 100 gr. dry beans;
- 100 gr. onion;
- 250 gr. fresh mushrooms;
- 200 gr. sauerkraut;
- 150 gr. tomato juice;
- a little fragrant vegetable oil to fry vegetables;
- salt to taste.

Recipe with photo step by step:

First, boil dry beans in advance, just fill them with water and cook them over medium, low heat until soft. When the beans are fully cooked and cooked, drain the dark water formed, which is not needed for borscht. We take out the beans and set aside until the desired hour.

While the beans are cooking, cut the mushrooms (mushrooms) into slices. Put them in a frying pan, where we pour a couple of tablespoons of fragrant, vegetable oil.

Saute the mushrooms until golden brown, remove from heat.

We begin to cook the broth for borscht. In clean water, lay out the cubes of peeled and washed potatoes. We add to taste.

Onion, as well as carrots with beets, chop. Onion cubes, and rub the rest of the roots through a grater.

Pass the vegetables in a hot frying pan, pour in a little oil (vegetable). Add tomato juice, wait for boiling and remove from heat.

When the potatoes are properly boiled, lay the sauerkraut.

We shift the vegetable tomato vegetable overcooking into borscht. Immediately after that, add to the cooked, vegetable broth and boiled beans.

We put in borscht and fried mushrooms. We are waiting for the boil and cook the borscht for 5-7 minutes. Remove from the stove and call everyone to the table.

We put lean borscht with beans in plates, add fresh herbs.

Bon appetit everyone!

Contrary to some misconceptions, fasting does not have to be fasting. For example, you can cook borsch with mushrooms and beans, which is not inferior to a meat dish in terms of satiety. If you follow the recipe, then the borscht turns out to be unusually fragrant and tasty, and, at the same time, rich. Lenten borsch with mushrooms and beans is a dish against which many soups fade.

Lenten borscht with mushrooms and beans

Type of dish - first
Weight - 2500 g.
The country of the dish is Ukraine.
Servings - 8
Calorie content (per 100 g) -
Cooking time -

Ingredients

dried mushrooms - 50 g;
beets - 2 pcs. (small size);
potatoes - 3 pcs.;
carrots - 2 pcs.;
beans - 1 cup;
onions - 1 pc.;
tomato paste - 2 tbsp. l.;
sugar - 1 tbsp. l.;
sauerkraut - 200 g;
prunes - 150 g;
bay leaf - 4 pcs.;
garlic - 3 cloves;
vegetable oil, herbs, pepper;
salt - to taste.

Step-by-step instruction

Delicious and fragrant lean borscht with mushrooms and beans is easy to prepare - just follow the recipe. A low-calorie dish suitable for those who fast and follow a diet. It is no worse than real meat Ukrainian borscht.

One of the main ingredients of borscht, according to the recipe, are dried mushrooms. You can take fresh ones, but the taste will not turn out so rich. Pour the mushrooms with cool water and leave for 40 minutes to swell. At this time, you can do other ingredients.

The second important component, without which it is impossible to cook this dish, is beans. Soak it overnight. To do this, pour 1 cup of beans with cold water. In the morning you can cook borscht from it. The water is drained, and the swollen beans are transferred to the pan. Fill it with new water, add 1 teaspoon of sugar for quick swelling. It usually takes 50 minutes for the beans to cook. It all depends on its variety.

For lean borscht with mushrooms and beans, it is advisable to choose dark burgundy beets. Better to be sweet. Rinse the beets under cold running water, peel and cut into strips. Fry it in vegetable oil. This will help the beets cook faster, and the borscht will turn out more satisfying.

Wait until the beans are cooked, and put the mushrooms to it. It is advisable to add the water in which they soaked. Add the roasted beets to the rest of the ingredients. Leave everything to simmer.

At this time, prepare dressing for borscht. Peel the onion, chop it into cubes. Clean the carrots, cut into strips. Pour a little vegetable oil into the pan and fry the onion in it. After 3 minutes, add the carrots. Simmer vegetables for about 10 minutes over low heat.

Pour half of the water into a glass. Add tomato paste and mix thoroughly. Then pour it into a pan in which carrots and onions are stewed. Add sugar, pepper, salt. Simmer for a few more minutes. After that, you can remove the pan from the stove.

Rinse the prunes thoroughly under cold running water and cut into small pieces. Put it in a saucepan.

Peel the potatoes and cut them in any shape (as usual for soup or borscht). Put it in a pot with beans, mushrooms and beets. Transfer the dressing from the pan there.

Put the pepper and bay leaf into the pan. Do not forget to try the borscht to add salt or spice if necessary.
When the potatoes are ready, add the sauerkraut. If it seems a little, you can add a little fresh. Also don't forget the garlic. It must first be cleaned and passed through a press.
Boil all ingredients over low heat for about 15 minutes. Then take the pan off the stove. Usually, lean borscht with mushrooms and beans turns out to be a dark red saturated color. Let him insist. An hour is enough for this. Then pour the borsch on plates and serve. Do not forget that borscht is lean, so sour cream or mayonnaise in it will be superfluous.

Useful tips for cooking lean borscht with mushrooms and beans

to preserve the saturation of the color of the beet, sprinkle it with wine vinegar or citric acid before frying;
chop all vegetables, except potatoes, in approximately the same pieces;
during the preparation of lean borscht, the order in which vegetables are added is very important, so it should be followed;
a few minutes before the dish is ready, you can put chopped greens in it (you can choose dill, parsley or something else, to the taste of the hostess);
it is not necessary to use sauerkraut, lean borscht will not lose its taste if you add a fresh vegetable.

Borscht with mushrooms and beans will be a real find for those who fast. Borscht with mushrooms and beans is also suitable for vegetarians, since the recipe does not include the use of meat. Borsch according to this recipe is not only tasty, but also very healthy, because it contains a huge amount of vitamins and other nutrients needed by the body. Beans make the dish more nutritious. In general, borscht with mushrooms and beans contains a complete set of fats, proteins and minerals. Therefore, you can please your loved ones with a tasty and healthy dish in fasting.

Any mushrooms - 300g
Onion - 1 piece (medium size)
Beets - 2pcs (medium size)
Potatoes - 4pcs (medium size or 6 small)
Fresh cabbage - 200g
Carrot - 1pc
Beans - 200g
Sunflower (vegetable) or butter - for frying
Tomato paste - 1 tbsp.
Sour cream - 3 tablespoons
Salt, pepper, herbs, spices - to taste.

Step by step cooking recipe

1 Borsch with mushrooms and beans is a rich and nutritious first course. You can cook with or without meat (chicken), but in any case, even an adult man will always be satisfied with borscht. We talked about the mushrooms in detail, so we take the already prepared ones and cut them into medium-sized cubes or strips. each separately cut into cubes or sticks. 4 We clean the raw carrots, wash them and rub them on a coarse grater or cut them thinly, depending on how you like. oil on which we lightly pass the chopped mushrooms, then we send onions and carrots to them. Lightly fried, add tomato paste and for about 3-5 minutes we “stew” everything a little in it. It is necessary to stir all the time so that nothing burns. 7 We take a pan in which we will cook borscht, a 5-liter or a bowl from a multicooker is suitable for us, pour about three liters of clean water, put it on the stove and bring to a boil. As the water boils, send the chopped potatoes, bring to a boil and cook for about 10 minutes until cooked. 8 Then send the cabbage and cook for about 10-15 minutes. .10 Next came the turn of sautéing mushrooms, onions and carrots in tomato paste.11 And literally after 3-5 minutes you can add beets. Immediately salt, pepper, add spices, bay leaf and cook everything for about 15-20 minutes. The available greens need to be finely chopped, but it should be added to the borscht already poured on plates. We serve red borscht (it is also called Kyiv, Ukrainian or beetroot soup) hot with sour cream, by no means cold. Taste, color, aroma - awesome. One note - if you have a small child, then it is better to cook the same borscht with beans, but without mushrooms (because mushrooms are heavy food for kids).

Recipe cooking secrets

Despite the fact that today is the holiday of mothers of the whole world, let's not forget that the Orthodox are fasting. However, even if you do not fast, the mushroom borscht recipe will still come in handy for two reasons:

Lenten dishes for unloading the body are periodically needed by everyone;

the same recipe can be cooked with meat, the only difference is in the broth.

Variants and nuances of cooking borscht with beans and mushrooms

According to the borsch recipe, any mushrooms that you have or found in the store are suitable for us: fresh-frozen, boiled, pickled, dried. We just prepare them in advance for about the same type - boiled. If you have dried ones, then we soak them in advance and then boil them. If pickled - lightly soak in clean water. Raw - boil until tender. Freshly frozen (usually frozen already boiled) - it means we only defrost in advance. Mushrooms can be used any: from the usual and affordable champignons, to porcini harvested in the fall, boletus, etc.

We take similarly canned or dry beans. The difference is again, dry must be poured with water in advance and given time to “swell”, basically poured before bedtime to cook the next day. And also with the dry one you will have to “tinker” and boil until cooked separately and only then add it to the borscht. Canned, on the other hand, greatly simplifies the work and reduces time - they opened the jar and put as much as needed. The color of the beans plays absolutely no role, except perhaps aesthetic: it seems like borscht and everything is red, then we put red beans. Or maybe you, on the contrary, want to focus on it - then we take the white one.

Borscht is lean, but as noted above, it can also be made meaty, you just need to take pork or beef meat, chicken (about 300-400g), boil it in advance and then cook according to a step-by-step recipe, detailed below by the mummies.

In our recipe, cabbage is used, however, if borscht seems saturated to you, then it can be excluded. Cabbage is suitable both fresh and sauerkraut.

Some people like lean borscht with mushrooms and prunes according to this recipe, but then we exclude beans and cabbage.

In the video, a step-by-step recipe on how to cook lean borscht from Katya Lel:

Lean borscht with mushrooms is one of the hearty dishes that give strength and fill the body with energy. It is these hot soups that are relevant during Lent. In addition, this soup will appeal to those who do not eat meat for medical reasons or for personal reasons, as well as those who want to diversify their menu.

The composition of lean borscht is perfectly balanced, it contains both proteins, which are especially necessary during Lent, fiber and many vitamins.

Borscht cooked in vegetable broth is rich and fragrant, and is in no way inferior to its meat counterpart. It will take quite a bit of time to prepare a delicious mushroom borscht, because you do not need to cook the meat for a long time. In principle, if the body needs a little unloading, a delicious lean borscht is quite suitable for this purpose. Our culinary selection is the best recipes for lean borscht with mushrooms.

Lenten borscht with mushrooms and beets

Ingredients:

vegetable broth - 3 liters;
champignons, oyster mushrooms or wild mushrooms - 200 grams;
potatoes - 4 pcs. medium size;
table beet large -1 root;
cabbage -150-200g;
carrots - 2 medium pieces;
tomato paste -1.5-2 tablespoons;
lemon acid;
sugar - 1/2 tsp and salt.

How to cook lean borscht with mushrooms and beets:

Wash the mushrooms, cut into slices, cook together with peeled and cut into several pieces of beets until cooked. Take out the beets and leave to cool. Remove the mushrooms too, for a brighter and richer taste, fry. Pour out the decoction.

Cut the peeled and washed potatoes into slices, throw into the heated vegetable broth. Grind boiled beets and raw carrots on a grater and place in a well-heated frying pan with oil. Let it go, add sugar and citric acid to maintain a rich beetroot color.

Dilute tomato paste in a third of a glass of boiled water. Put it in the pan when the carrots are soft. Simmer for about five more minutes and turn off the burner.

Finely chop the cabbage, put it to the almost ready potatoes and cook for 10 minutes. Now add the roast and mushrooms. After 5 minutes, you can turn off the stove, let the mushroom borscht stand for a while and serve with rye bread or crackers, herbs.

Lenten borscht with beans and mushrooms

Beans are a very useful legume. It goes well with mushrooms, and with cabbage, and with other vegetables, so it is often used in the preparation of lean dishes, including borscht.

potatoes - 3-4 pcs.;
beans (optional red or white) - half a glass.
cabbage - 300 g;
fresh tomatoes - 5 pcs.;
champignons or oyster mushrooms - 200 g;
carrots, onions, beets, 1 small piece each;
Bulgarian sweet pepper - 1 piece.;
vegetable refined oil;
ground black and allspice, bay leaf;
fresh herbs and salt.

Recipe for lean borscht with mushrooms and beans:

Soak white or red beans in cool water overnight, adding 1 teaspoon of baking soda. This is done to eliminate the undesirable effect of legumes on the intestines. Transfer the washed beans to a saucepan, pour three liters of fresh water, cook until half cooked.

In the meantime, peel the vegetables. Cut the potatoes into slices and place in a bowl with boiling beans. Grind the beets on a grater and stew in a pan with vegetable oil, pouring a little vinegar so that they do not lose their color in the finished dish. Pour boiling water over the tomatoes, remove the peel and rub on a grater.

Add the tomato puree to the beets and simmer, mixing well. In another pan, fry chopped onions until caramelized and transparent, add grated carrots, saute for another 5 minutes.

Cut the mushrooms into thin slices and add to the fry. Mushrooms give a lot of juice, when it evaporates, the roast is ready. When both beans and potatoes are ready, throw thinly chopped cabbage and bell peppers into them, cut into small cubes.

After ten minutes, add stewed beets in tomato and fried mushrooms to the soup with mushrooms and beans. When it boils, add peppers and bay leaf. Then throw garlic crushed with the flat part of the knife, chopped greens and turn off the stove.

Like all complex dishes, lean mushroom borscht with beans should be well brewed.

Lenten borscht with dried mushrooms and cabbage

Dried mushrooms, especially forest mushrooms, have an amazing aroma, so the dishes from them are fragrant, rich and very tasty. It is ideal to cook borscht with dried porcini mushrooms.

Products:

cabbage - a quarter of a small head;
onions, beets and carrots - 1 medium root crop each;
potatoes - 2 pieces;
dried mushrooms (preferably forest) - 50g;
tomato paste -2 tablespoons;
odorless oil for frying;
bay leaf, black pepper, salt;
water - 3.5 liters.

How to cook lean borscht with dried mushrooms and cabbage:

Wash dried mushrooms thoroughly and soak overnight. Peel and wash vegetables. Cut the potatoes into small cubes, chop the cabbage with a shredder.

For your information! To prepare a delicious lean mushroom borscht, you can use sour cabbage, this will give the finished dish a spicy sourness.

Chop the onion into cubes, and rub the carrots on a grater.
Pour mushrooms into boiling water and cook until they become soft. Salt. Add potatoes to them and, after a quarter of an hour, cabbage. Boil everything together for about 10 more minutes.

While the vegetables are boiling, it is good to heat the vegetable oil in a frying pan, put carrots, onions in it and fry until golden. Transfer to a saucepan with mushroom borscht.

Grate the beets on a coarse grater or cut into thin sticks. Saute in oil for a short time, then add tomato paste diluted in a quarter cup of water and simmer a little over low heat.

Now transfer the beets to the pan, sweat a little. Season with spices, crushed garlic, chopped herbs. Simmer the soup for 10 minutes, turn off the heat.
Delicious lean borscht with dried mushrooms and cabbage served with croutons, crackers, lean pies.

Video recipe: lean borscht with mushrooms in a slow cooker

Secrets and tricks

In order to increase the nutritional value of delicious lean borscht with mushrooms, you should try to make it thicker than borscht with meat broth. “For the spoon to stand” - this is how a real hearty first course should be.
If the potatoes are boiled whole and then mashed right in the broth, the fragrant mushroom borscht without meat will become denser. The more ingredients in lean borscht, the higher its energy value, the more useful it is.
If dried mushrooms or beans are added to the recipe, it is best to soak them overnight, then drain and rinse thoroughly. In grated stewed beets, add citric acid at the tip of a knife, or a couple of teaspoons of vinegar. To save time when preparing lean mushroom borscht with beans, you can replace dried beans with canned ones. Then it will not need to be soaked and it cooks quickly: just put it in the soup at the same time as frying.

Interesting! Red borscht is a national dish of the Eastern Slavs, which is prepared with the addition of red beets. Most often, Ukrainian borscht is mentioned in recipe books, but it is also cooked in Belarus, Russia, and Poland. It has been known about it since time immemorial. And in the nobility, and among the peasants, monks, military, this first course was incredibly popular. In each century, the composition of the dish has changed. So, for example, potatoes began to be added to borscht only in the 19th century. And they cooked mostly without meat.

Some believe that lean borscht is a dish purely for fasting, that it is inferior to ordinary meat borscht in taste and satiety. This is a clear delusion, and so do those who have not had a chance to try a real lean borscht with mushrooms and beans. Despite the fact that this borsch is lean, that is, cooked without meat, it turns out to be so fragrant, satisfying and rich that all other soups fade against it. I'm not exaggerating, it's true. Get ready and see for yourself. So, I am sharing a family recipe for lean borscht with mushrooms and beans.

Ingredients:

(3 liter pot)

60 gr. dried mushrooms
2 small beets (500 gr.)
2-3 potatoes
1 bulb
2 medium carrots
2 tbsp tomato paste or a glass of tomato sauce
1 cup beans
1 tbsp Sahara
salt to taste
10-12 pcs. black peppercorns
3-4 pcs. bay leaf
200 gr. cabbage
3 garlic cloves
vegetable oil
greenery

The main ingredient of mushroom lean borscht is, of course, mushrooms, and dried mushrooms. You can cook borscht with fresh mushrooms, then you need at least 500-600 gr. mushrooms, and still the taste of borscht will not be as rich as with dried mushrooms. Therefore, it is advisable to use dried mushrooms. Fortunately, now they can be bought in industrial packaging, they are completely safe, already washed and even cut.
The second equally important ingredient is ordinary beans. Be sure to soak the beans overnight. It will not take much time, but the next day will significantly save time and nerves. So, measure a glass of beans, pour cold water.

We drain the water the next day. We put the swollen beans in a saucepan, pour in fresh water, and set to boil. To make the beans cook faster and be crumbly, put a teaspoon of sugar. Usually beans are cooked for 40-50 minutes, depending on the variety.
While the beans are cooking, pour dried mushrooms with cold water. For swelling, 30-40 minutes are usually enough. If the mushrooms are home dried or bought at the market, wash thoroughly beforehand.

We take beets for borscht sweet, rich burgundy color. We clean the beets, cut into strips. We pass the beets in a small amount of vegetable oil. Thanks to this pre-roasting, the beets are cooked faster, and the lean borsch is much more satisfying.

When the beans become soft, put the mushrooms in the pan, pour the liquid in which the mushrooms soaked into the same place.

Add the beets and cook everything together until the beets are cooked.

While everything is cooking, let's prepare the dressing for our lean borscht. So, we clean the onion and cut it finely. We cut the carrots into strips.

In a small amount of vegetable oil, first stew the onion. When the onion becomes soft, add carrots, simmer for 5-7 minutes over medium heat.

Dilute tomato paste in half a glass of water, add to the pan, where carrots and onions are stewed. Put salt, sugar and pepper to taste. Simmer for a couple more minutes and turn off the flame.

We clean and cut potatoes. How to cut potatoes is entirely up to you. My grandmother is a wonderful cook, for mushroom borscht she always took a medium-sized potato and cut it in half. My mother cuts the potatoes quite finely, but I prefer the medium version. Put chopped potatoes in a bowl.

Add the previously prepared dressing, do not forget to put the bay leaf and peppercorns. We test for salt and sugar.

When potatoes are cooked in lean borscht, put thinly chopped cabbage and finely chopped garlic.

Cook everything together for 10-15 minutes, turn off the heat. Borscht with mushrooms always turns out to be a very beautiful rich brown-red color.

For lean borscht, like any other, it is very important to let it brew for at least half an hour. Therefore, we first maintain the allotted time, and only then we pour the borscht into plates, sprinkle with herbs and serve. During strict fasting, we don’t put sour cream or mayonnaise in borscht; at other times, we always serve lean borscht with beans and mushrooms with sour cream.

Borsch with mushrooms, cabbage and beans: a lean version with meat. Lenten borscht with mushrooms and beans