Borsch with mushrooms

Borsch with mushrooms

Borsch - a hearty and tasty first course, which is difficult to refuse in the post. If you do not eat meat, temporarily or permanently, you will like borsch with mushrooms. It has a characteristic taste for this type of soups, it is well saturated and helps to fill the body’s need for amino acids. The taste of this peculiar first dish will please even the fastidious gourmets, especially those who are not indifferent to mushrooms. Moreover, there are not only lean versions of this soup.

Cooking Features

The basic principles of cooking borsch with mushrooms remain the same as when cooking traditional Ukrainian borsch with meat. Small features of the technology of cooking soup of mushrooms does not contradict these principles, they only complement them.

  • If the soup comes out a dull burgundy color, you can assume that the soup you failed. Properly cooked, it should have an appetizing red color, to be transparent. This is achieved by the observance of technology when cooking borscht and broth for it.
  • If you cook soup in meat or chicken broth, do not let it boil violently. Boil it over low heat, on closing the saucepan lid tightly. Foam, which appears on the surface when boiling broth, must be removed. The final stage of cooking broth is filtering it. When cooking broth from mushrooms, remember that not all of them are suitable for this. Safely cook the broth of white mushrooms or champignons. Other mushrooms are brought to readiness separately, and after they are added to the soup.
  • Beets are added to borsch for no more than 10 minutes before the soup is ready. At this point, it should not be raw. Most often, beets are fried with onions, carrots and tomato paste. Diet recipes suggest its roasting followed by grinding on a grate.
  • If you treat the beets with lemon juice or vinegar, it is better to retain its color. If you fear that the dish because of this will be too sour, add a little sugar.
  • Experienced cooks recommend using beet salad varieties for cooking borscht. They can be recognized by their small size and rich color.
  • Mushrooms for borscht can be used fresh, frozen, dried. Dried mushrooms are pre-soaked in clean water, frozen to thawed, and wait until excess liquid is drained from them. Usually, before laying in borsch, mushrooms are fried in a separate pan, but this is not mandatory. Not subjected to pre-heat treated mushrooms are laid in the soup earlier than fried, they should cook for at least 20 minutes.
  • Observing the correct ordering sequence of products is one of the main rules for making tasty borscht. The first to put products that require a longer cooking, the last - already ready. Borsch is the first to lay potatoes, unless beans are included in the dish, which is cooked longer than potatoes. After the potatoes, cabbage is introduced into the soup, then mushrooms and, finally, vegetable dressing. After adding the last ingredient, even if it is fresh greens, the soup should be allowed to boil for a couple of minutes. This will prevent its premature souring.
  • Gourmets say that the day after cooking borsch becomes the most delicious. Do not be afraid to cook this soup with the expectation of 2-3 days. Be sure to let it stand for at least 20 minutes before pouring it into plates.

It is not necessary to fill a mushroom soup, but if you add sour cream to it, it will only benefit from it.

Recipe for lean borscht with mushrooms

Composition:

  • beets - 0, 25 kg;
  • fresh champignons - 0, 2 kg;
  • potatoes - 0.5 kg;
  • white cabbage - 0, 3 kg;
  • carrots - 150 g;
  • onions - 150 g;
  • Bulgarian pepper - 0, 2 kg;
  • garlic - 2 cloves;
  • lemon - 0, 5 pcs .;
  • fresh parsley - 50 g;
  • mushroom or vegetable broth in cubes (optional) - 4 pcs .;
  • water - 2 l;
  • vegetable oil - 80 ml;
  • tomato paste - 40 ml.

Method of preparation:

  • Wash, peel the beets. Cut it into thin strips. If you use a grater for cooking Korean salads, it will be even better.
  • Remove the husks from the bulb. Cut the onion head into 4 parts, cut into thin quarters of the rings.
  • Peel the carrots. Grind it grated for Korean salads or manually, giving the form of a thin straw.
  • Wash the pepper. Remove the stalk and seeds. Cut into 4 pieces lengthwise, cut into small strips.
  • Wash potatoes, peel. Cut into cubes and a half centimeters or cubicles measuring about a centimeter on the narrow side, 2 cm - on the long.
  • Wash, blot dry mushrooms. Cut them into large strips.
  • Heat a spoonful of butter in a pan, put the mushrooms in it. Fry them until the liquid that has evolved from them has almost completely evaporated.
  • Heat the remaining oil in a skillet. Put onions and carrots in it. Pass the vegetables until soft.
  • Add the tomato paste, cook the vegetables with it until it turns orange.
  • Add beets to vegetables, pour it with juice squeezed from half a lemon.
  • Cook the vegetable fry until the beets are soft.
  • Prepare the cabbage by washing it out, getting rid of the upper leaves, finely chop.
  • Boil water, dissolve the bouillon cubes in it.
  • Put the potatoes, cook for 5 minutes.
  • Add cabbage and pepper, continue cooking for 10 minutes.
  • Transfer the mushrooms from the pan to the pan, 5 minutes after they add the prepared vegetable dressing to the soup.
  • Finely chop the greens and garlic, add to the soup 7-8 minutes after laying the fried vegetable in it.
  • Boil the soup for 1-2 minutes, remove from heat.
  • Hold it under the lid for 20 minutes to make the soup real, pour into plates and serve.

Lean borsch with mushrooms turns out appetizing and fragrant. If you want to make it even more satisfying, you can include beans, canned or boiled until ready beforehand. It is introduced simultaneously with the mushrooms.

Borsch with mushrooms and chicken

Composition:

  • chicken leg - 0, 25-0, 3 kg;
  • fresh or frozen white mushrooms - 0, 2-0, 3 kg;
  • white cabbage - 0, 2 kg;
  • beets - 0, 25 kg;
  • potatoes - 0, 4 kg;
  • tomatoes - 0, 3 kg;
  • Bulgarian pepper - 0, 2 kg;
  • carrots - 100 g;
  • onions - 100 g;
  • tomato paste - 20 ml;
  • vegetable oil - how much will leave;
  • salt, spices - to taste;
  • water - 3, 5 l.

Method of preparation:

  • Wash the chicken leg, fill with water. When the water boils, remove the foam that has protruded on the surface, reduce the heat. Simmer for half an hour.
  • Remove the leg, let it cool, remove the meat from the bones, cut it into small pieces, return to the broth.
  • Peel the potatoes, cut them into small cubes.
  • Wash the cabbage, remove the top leaves. Finely shred.
  • Free onions from the husk, cut into small cubes.
  • Peel the beets and carrots. Grind grated vegetables for Korean salads or on a regular one using a side with large holes.
  • Pepper wash, cut in half lengthwise, remove the seeds and stalk. Cut the pepper into small cubes.
  • Wash mushrooms, dry with a napkin. Cut into small cubes or plates.
  • Dip the tomatoes with boiling water, peel, cut into small pieces of arbitrary shape.
  • Pour oil into the saucepan, heat it.
  • Put onions and carrots, fry them until golden.
  • Add the tomato paste, pass it along with the vegetables until it turns orange.
  • Add the mushrooms, beets, peppers and tomatoes, mix.
  • Cover the saucepan with a lid and simmer the contents on low heat for 10-15 minutes. As a result, all ingredients should be made soft.
  • Bring the broth to a boil, dip the potatoes in it, add the cabbage after 5 minutes.
  • Boil 15 minutes, enter the vegetable frying with mushrooms.
  • After 5 minutes, add salt to the dish, add spices. Continue cooking for 3-4 minutes.
  • Remove the saucepan from the fire, leave it under the lid for half an hour.

Borsch will be even tastier if, before serving to the table, fill it with sour cream, chopped greens and garlic passed through a press. All this needs to be added to the plates, and not to the pan itself, so that the soup will not spoil.

Borsch with beans and mushrooms

Composition:

  • fresh champignons - 0, 2 kg;
  • grain beans - 50-100 g;
  • white cabbage - 150 g;
  • potatoes - 150 g;
  • beets - 150 g;
  • leek - 100 g;
  • carrots - 100 g;
  • tomatoes - 150 g;
  • tomato paste - 20 ml;
  • refined vegetable oil - 100 ml;
  • bay leaf - 2 pcs .;
  • salt - to taste;
  • water - 3 liters (not counting the consumption of the preparation of beans).

Method of preparation:

  • Soak the beans for 6-8 hours in cool water, rinse, put into the pan.
  • Fill the beans with clean water, put them on the stove. On medium heat bring to a boil, remove the foam that has protruded on the surface. Pickle. Reduce heat and simmer until tender. Drop in a colander. If you do not have time to cook the beans, you can use canned, it will take about 150-200 g.
  • Wash the mushrooms, cut them into cubes of medium size.
  • Rinse the cabbage, free the heads of cabbage from the top leaves. Cut a piece of the desired size from it, finely chop it.
  • Wash and dry the rest of the vegetables with a napkin.
  • Cut 2-3 cups 5 mm thick from carrots, put in a pan.
  • In the onion cut the green part, put it to the carrot.
  • Add laurel leaves and salt to vegetables in the pan. Fill them with water. Bring to a boil and cook for 20-30 minutes. Strain the resulting vegetable broth.
  • Peel the potatoes, cut them into small cubes.
  • Peel the beets, chop them on a grater. Do the same with the remaining carrots.
  • Cut the white part of the leek into small cubes.
  • Rub the tomatoes, discard the skin.
  • Heat the oil in a deep frying pan, put onions and carrots in it. Fry them until golden brown.
  • Add the mushrooms, fry them with onions and carrots, until the liquid evaporates from them.
  • Add beets, fry them with other products for 5 minutes.
  • Add tomato paste to vegetables and mushrooms. Put them out for 5 minutes.
  • Put the tomatoes in the vegetables, add half the soup ladle and stew for another 5-10 minutes, until all the vegetables are soft.
  • Put potatoes in a saucepan with vegetable broth, bring it to a boil.
  • Add cabbage, cook for 10 minutes.
  • Put the beans in the pan, after 5 minutes add the contents of the pan, mix.
  • Cook the soup 10 minutes after the next boil, remove from heat.

It remains to insist borsch for 10-20 minutes under the lid and serve. Nourishing and thick, it well satisfies hunger, even despite the absence of meat in it.

Borsch with prunes and mushrooms

Composition:

  • beets - 150 g;
  • carrots - 80 g;
  • onions - 75 g;
  • white dried mushrooms - 40 g;
  • potatoes - 0, 3 kg;
  • white cabbage - 150 g;
  • sauerkraut - 100 g;
  • pitted prunes - 100 g;
  • tomato paste - 40 ml;
  • refined vegetable oil - 80 ml;
  • salt, pepper - to taste;
  • water - 3-3, 5 l (without the expense of soaking mushrooms).

Method of preparation:

  • For a few hours, soak the mushrooms in cool water, rinse, cover with fresh water, bring to a boil and cook for an hour.
  • Strain the broth, cut the mushrooms.
  • Finely chop the white cabbage, rinse the sour cabbage. Carrots and coarsely grate beets. Cut potatoes into small cubes.
  • Pour the prunes with boiling water, after 10 minutes, drain the water. Steamed dried fruits cut into 3-4 pieces.
  • In a pan in which you will cook borsch, add oil, fry in it onions and carrots.
  • Add mushrooms to them, fry together.
  • Next, enter the beets. After 5 minutes, add tomato paste and prunes. Stew vegetables 5 minutes.
  • Add sauerkraut and fresh cabbage, stew all the vegetables together until the cabbage is soft.
  • Add the potatoes, cover with hot broth. Salt and season to taste. Cook for about 15 minutes - until the potatoes are ready.

Borsch with prunes and mushrooms has an unusual savory taste, and it is worth trying if you like to discover new dishes.

Borsch with mushrooms turns out delicious and broth, and water. He has a delicious look and seductive aroma. Its taste is pleasant to many. Among the many options of this first dish you can find those that will appeal to people who do not eat meat.

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