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

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

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

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

Remove the skin from the potatoes, wash and cut into cubes, then drop into a pot of boiling water.

Grate the peeled beets and carrots, cut the 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, peas and black ground, finely chopped garlic, bay leaf, suneli hops, sugar and salt to the pan. Simmer covered for 10 minutes, remembering to stir. If the mixture is thick, you can add 3-5 tbsp. l. water.

Finely chop or thinly slice the cabbage with a knife.

Throw cabbage and tomato fried with vegetables to the finished potatoes. Boil 5 min.

Add the fried mushrooms to the borscht and let it boil for 15 minutes. Taste and add salt or spices if needed.

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.

Recipe for lean borscht with mushrooms, beans and cabbage

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

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

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

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

Sauté the mushrooms in a hot pan for 15 minutes and set aside.

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

Add the diced potatoes to the beans and cook until tender.

Cooking roast: 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 the pot with potatoes, and after a few minutes - fried mushrooms, let boil for 10 minutes.

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

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

Lenten borscht with mushrooms and fresh white cabbage

Another interesting option that hostesses will like is lean borscht 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 st. l. vegetable oil;
• 0.5 tsp paprika;
• 0.5 tsp black ground pepper;
• 1.5 st. l. granulated sugar;
• 2 tbsp. l. vinegar 9%;
• salt to taste;
• greenery 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 grated parsley root with mushrooms and fry for 7-10 minutes, set aside.

Grate the carrots on a fine grater, 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.

step by step recipe with photo

Incredibly aromatic and delicious borscht with mushrooms will conquer you from the first spoon. Such a hot first course can be served for lunch for both adults and children. Borscht with mushrooms - perfect hearty meal especially during Orthodox Lent. If you have forest mushrooms available, then be sure to add them when cooking, but if they are not available, then forest mushrooms can be replaced with store-bought champignons or oyster mushrooms - they are easy to find on sale.

For those who adhere healthy eating or diet, this first dish will be a real find!

Ingredients

• 1/4 fork cabbage
• 250 g champignons
• 2-3 potatoes
• 1 bank « »
• 1 st. l. granulated sugar
• 0.5 tsp salt
• 1 st. l. 9% vinegar
• 2 liters of hot water

Cooking

1. Peel the potatoes, rinse and cut into medium cubes. Pour the cut into the pan, in which we are going to cook borscht.

2. Add borscht dressing for the winter to the container and pour about 2 liters of hot water. If you do not have dressings available, then you will need 1 beetroot, 1 carrot and 1 onion, previously peeled, washed, chopped and sauteed in vegetable oil until soft. Such an additive is also called "frying". Boil everything together for about 10 minutes.

3. At this time, rinse the mushrooms from dirt and cut them into slices.

4. Add to the pot to the vegetable broth.

5. Chop the cabbage in any way convenient for you and also add to the pan. Since the cabbage “steals” the color of the first course, we will add salt, granulated sugar and vinegar with it to the container - it is he who will allow the borscht to remain burgundy, and not become some kind of brown. Let's boil the borscht with mushrooms for about 10 more minutes - this time will be enough for your dish to be fully cooked.

Prepared lean borscht with mushrooms. When Great Lent begins, the most important post in the year of the life of an Orthodox Christian, certain dietary restrictions arise.

Great Lent is the most significant of all fasts. Unfortunately, for so many, fasting is a diet. Tribute to fashion. Fasting has a much deeper meaning than the usual restriction on food. Without going into the essence, food restrictions are more a way of self-discipline, for spiritual purification. “True Fasting is the removal of evil, the curbing of the tongue, the laying off of anger, the taming of lusts, the cessation of slander, lies, perjury.”

Although, if you think about it, abstinence when eating, the vast majority will only benefit. But only reasonable abstinence, if you are not sick, not old, and no one is forcing you. We must remember that harming your health, such as exhausting yourself with diets, is a mortal sin. During fasting, meat, fish, eggs, and milk are excluded. Smoking, alcohol are excluded. Of the permitted - plant foods, vegetables and fruits, pickles, mushrooms, black bread, nuts.

But, as my grandmother used to say: “you won’t be full, you need something substantial with bread”

I remember that in childhood, during fasting, lean borscht was cooked at home. and, given their "meat" nature, it is quite difficult to adapt to lean cuisine. But, on reflection, it is easy to understand that if you replace meat with mushrooms, then borscht from the usual becomes lean.

Lenten borscht. Step by step recipe

Ingredients (pot 3 l)

• Dried white mushrooms 50 g
• White cabbage 150 g
• Potato 2 pcs
• Onion 1 pc
• Beetroot 1 pc
• Carrot 1 pc
• Beans (dry) 0.5 cup
• Garlic 1-2 cloves
• Tomato paste 1-2 tbsp. l.
• Salt, ground black pepper, bitter pepper, bay leaf Spices

1. If you approach the preparation of any dish, even borscht without meat, with imagination, then the dish will turn out to be tasty, original, and very healthy. a lot of.

   Beans and vegetables for lean borscht

2. Mushrooms can be any, but edible. Remember: all mushrooms can be eaten, but some only once in a lifetime, the last one. Therefore, when choosing mushrooms for borscht, remember this. In the old days, mushrooms were harvested in season. Dried, salted, soaked, canned.
3. Seasonally dried porcini mushrooms are ideal for lean borscht. An hour and a half before cooking, dry mushrooms must be soaked.

   Dried porcini mushrooms are ideal for lean borscht

4. Soak the beans in water in advance, preferably overnight, otherwise it is simply impossible to cook them until tender. Pour 2 liters of cold water into a saucepan, throw soaked beans into it. Add a pinch of salt and one bay leaf.

   Boil beans until tender

5. Bring to a boil, and, reducing the heat to a minimum, leave to boil under the lid. It is necessary that the beans are cooked until half cooked. Usually the cooking time is highly dependent on the beans, the time can be from 30 minutes to 1 hour. But, usually, soaked beans after 30 minutes already reach the desired degree of readiness and are perfectly cooked during further cooking.
6. While the beans are cooking, peel all the vegetables and leave them in cold water.
7. Crush whole cloves of garlic with the handle of a knife, simply flatten and chop coarsely. Onion cut into large strips. Cut the carrot lengthwise into 4 parts and cut into thin slices.
8. Usually we do not fry vegetables for borscht, but if you wish, you can fry onions and carrots in vegetable oil to the desired condition.
9. Cut the beets into strips. Strictly speaking, the size of the sliced ​​​​beets is up to your taste. But you shouldn't grate it, it's better to cut it.
10. Add beets, garlic, onions and carrots to the borscht. Add salt and pepper to taste. Throw away the bay leaf - it has already done its job and the first dish has received the aroma and the desired taste.

    Add beets, onions, carrots and garlic

11. Cook beans with vegetables for 15 minutes at a low boil.

    Boil borscht at a low boil

12. Add soaked porcini mushrooms. If the mushrooms are large, they can be cut into pieces.

    Add white mushrooms

13. Cut the peeled potatoes into cubes and add to the soup. Grandmother never cut potatoes into borscht at all, she cooked them whole. And she crushed the boiled potatoes with a spoon right in the borscht.

    Add diced potatoes

14. Bring to a boil, and cook over low heat for another 15 minutes, until the potatoes are cooked.
15. Next, add tomato paste. By and large, you can also tomatoes, if any. But it's not tomato season, so better pasta. Stir to dissolve the paste. Let boil for 5 min.

    Add tomato paste

16. Cut the cabbage with a knife in the form of straws - very thin straws. The thinner, the better. Sauerkraut is often added, but to be honest, I am not a fan of boiled cabbage. sauerkraut. I like fresh in borscht White cabbage.
17. Add chopped cabbage. Keep in mind that cabbage “absorbs” salt, so you should try borscht. Taste and salt if needed. Any borscht improves the taste if you add hot pepper to it. It can be either a fresh pod or a pinch of dried hot pepper ground together with seeds.

    Add chopped cabbage

18. If the first dish will be consumed immediately, then after laying the cabbage, you need to cook for another 10 minutes. If the borscht, as is customary with us, will “infuse”, then it should be cooked for 1-2 minutes, then turn off the fire and let it stand under the lid. During the "infusion" cabbage will be perfectly cooked in hot borscht.

Pour the potatoes with water, put the pan on the fire. Bring to a boil, remove the foam, reduce the fire, salt the water and boil the potatoes for 20-25 minutes.

Peel and cut the beets into thin sticks or straws (you can also grate on a coarse grater). Place the beets in a pan with heated vegetable oil, fry for 5-7 minutes over low heat, stirring occasionally.

Add fresh champignons cut into 4-6 parts to the beets (if you use wild mushrooms, they must be boiled beforehand), fry together with the beets for 4-5 minutes, stirring occasionally.

Add chopped onion to the pan.

Mix and fry everything together for 3-4 minutes. Add tomato paste and pour homemade tomato, salt, add spices, suneli hops. Simmer over low heat for about 5 minutes.

When the potatoes are ready, add the shredded cabbage to the pan. Let it boil, cook for 5-6 minutes, then put the contents of the pan, mix. Pour paprika, add bay leaf, sugar and chopped garlic. Cook lean borsch with mushrooms over low heat for another 10 minutes. Turn off the gas, let it brew for 15 minutes and you can serve it with greens. If you are not fasting, then sour cream will perfectly complement this delicious dish.

I suggest you cook with me a very tasty and fragrant lean borscht with mushrooms. This dish will be very useful in fasting and will be enjoyed by those who love diet meals, adheres to proper nutrition and also observes. Thanks to champignons, lean borscht turns out to be nutritious and very fragrant.

Of course, borscht cooked with fresh or dried forest mushrooms will have a brighter and richer taste. If desired, it can be cooked in vegetable or mushroom broth with roots. To give borscht a sweet and sour note, you can add a handful of sauerkraut and a pinch of sugar to it.

Ingredients:

• 2 liters of water
• 4 potato tubers
• 1 onion
• 1 beetroot
• 1 carrot
• 0.5 pcs. bell pepper
• 200 g fresh champignons
• 200 g white cabbage
• 3-4 st. l. vegetable oil
• 200 ml tomato juice
• 1 st. l. tomato paste
• 2-3 garlic cloves
• a bunch of fresh herbs (dill and parsley)
• salt and ground black pepper to taste
• 0.5 tsp ground paprika
• 0.5 tsp dried Provence herbs
• 2-3 bay leaves
• 5 allspice peas

How to cook lean borscht with mushrooms:

Peel the potato tubers, cut into cubes. Transfer the chopped vegetables to a bowl.

Wash and clean fresh mushrooms. Cut the mushrooms into large slices and add to the potatoes.

Pour potatoes and champignons with two liters of water and put on fire. After boiling, remove the foam with a slotted spoon and continue to cook vegetables with champignons for 10 minutes.

We chop white cabbage into thin strips, as required by the recipe for lean borscht with mushrooms. Add it to the pot with borscht and continue to cook the ingredients together over low heat until the vegetables are soft.

onion and bell pepper cut with onions. Peel the beets and carrots and grate them on a coarse grater.

Pour into a frying pan with high sides vegetable oil. Put the prepared vegetables into the pan. Stirring, we will sauté them until soft over low heat.

Then pour tomato juice into the pan with vegetables. Add a tablespoon of tomato paste, mix and continue to simmer the vegetables over low heat for another 5-7 minutes.

When the potatoes and cabbage become soft, add fried vegetables with tomato juice to the borscht. Mix and continue to simmer lean borscht without meat with mushrooms over low heat.