The rich borscht cooked according to the principle"to make a spoon stand," is fully able to satiate and replace both the first and second course. Especially with a good piece of meat. Nevertheless, many will be surprised when they learn that the classic version of this dish does not provide for its presence in the borsch. For its preparation, a vegetable broth is used. Of course, not everyone will like the lack of meat in a dish so beloved by many.
However, no one forbids using it.However, it is not always possible to cook borscht with meat for various reasons. At least, for example, because of the banal lack of this ingredient. Or because health or some principles do not allow eating meat products. Nevertheless, there is always a way out. Lenten soup with mushrooms and beans will be no less satisfying and tasty than cooked on meat broth. On how to prepare it, and will be discussed in our article.
Deeply mistaken is the one who thinks that leanborsch with mushrooms and beans (or even without the latter) will not be able to please the gourmet with its own taste. The main thing is to prepare it in accordance with the requirements of the recipe. And then he will not only help out during the fasting, but will also become a welcome guest on the daily table.
Any borsch (with mushrooms or other additionalcomponents) necessarily has the basic and permanent components. This, of course, beets, tomatoes, which are sometimes replaced with tomato paste, carrots and onions, fresh or, if someone loves you, sauerkraut, plus potatoes. As a rule, all vegetables, before they go into the pan, are fried. Since we have lean borsch with mushrooms, then you will need to passer in vegetable oil. Well, in principle, you can fry and on the melted fat. Next, let's go directly to the cooking process.
Take one hundred grams of dry mushrooms - forest,fragrant - and soak them in warm water. You can do this, by the way, in advance, a few hours before cooking. If time is sorely lacking, then ten minutes will suffice.
Rinse and then finely chop.Pour two liters of water into the pan, add the mushrooms and simmer for 20 minutes. During this time, fry in the vegetable oil one cut onion, two grated (necessarily raw) beets and one carrot, as well as one hundred grams of cabbage. Which - sour or fresh - is up to you. Pass the vegetables with the addition of several spoons of tomato paste, one teaspoon of vinegar. Well, do not forget to salt-pepper, of course. After all this vegetable dressing, add to the mushrooms. Cook for another 20 minutes. Then turn off the fire, and add to the borscht mixture of flour and vegetable oil (one tablespoon of each ingredient), heated in a frying pan. All. We give half an hour to brew and inform the house that borsch with mushrooms is ready.
And now let's change the composition a little.
It is worth noting that both products are very richproteins. So they are quite capable of replacing meat and saturating your stomach. In addition, there is no need to speak about the tremendous taste of these components.
So, to prepare borsch with mushrooms and beans, you need to stock up:
As for salt and other spices, here each landlady has his own rules, so in this matter you decide on your own.
If you decide that tomorrow you will make borsch withmushrooms and beans, soak both ingredients in cold water for the night. In the afternoon they are washed and cook separately. And the mushrooms are already in the saucepan in which borsch will be cooked. For this, pour into it two liters of water. Beans cook until half cooked, be sure to control that it does not boil.
All vegetables, except potatoes, fry exactlyand in the same form as in the previous recipe. But there is one difference: they are not immediately sent to a pan, and simmer for twenty minutes in a frying pan, adding mushroom broth to it. As for potatoes, it can be thrown to the mushrooms immediately after they boil. And after about ten minutes, add the beans to them. And let everything boil while vegetables are stewed. And when they are ready (it will take 20 minutes), also send them to the pan. And almost immediately add chopped peppers. During the preparation, do not forget to add your favorite spices and salt. And cook for about an hour. Then, send the cut greens to the pan, turn off the heat, cover and wait until the borsch with mushrooms and beans stays a little.
Usually borsch with mushrooms, recipewhich, not just one, was described in the article, is filled with sour cream. True, there are also amateurs who use mayonnaise for this. But here is a matter of taste. And of course, the classic of the genre: borscht with mushrooms and garlic pampushki. True, the latter can not cook properly correctly, and this process is quite labor-intensive. So if there is no time or desire to engage in pampushkas, then you can fry crackers, adding finely chopped garlic to them. Or, just give fresh black bread or white to a borsch to someone more to your liking.
Of course, lean soups are not as nutritious as meat. Therefore, remember: these dishes must necessarily be thick. It is desirable that they contain as many ingredients as possible.
If you want your borscht to be even thicker, cookpotatoes not cut into pieces, but whole. Then it can be gently crushed with a spoon. The resulting mashed potatoes will certainly add borscht density.
No matter how you hurry, still give the ready dish at least half an hour, and preferably more, brew. During this time borscht will be saturated with the aroma of all ingredients and will become more saturated and tasty.
Bon Appetit!
