Borscht is a nourishing soup of a filling type, a traditional dish of many peoples, mostly Eastern Slavic, but not only. Usually borscht is eaten as the first dinner dish, often hot, sometimes cold. Prepare borscht as with meat, and lean.
Vegetarians of different perspectives and fasting are perfectly suited for lean borsch, many such recipes are known, it is not difficult to prepare such soups, cooking does not take much time.
Tell you what lean borsch can be cooked and how. Cabbage is used white, fresh or sauerkraut. Beans, as a rule, cook separately or put in borsch tinned. It is even better (more useful) to use a young string bean (sold as a frozen semi-finished product). Frozen beans are useful almost as fresh as well, but are much cheaper.
Lenten soup with beets and beans - recipe
Ingredients:
- beet - 1 pc. ;
- cooked beans - 1 cup;
- onions - 1 pc .;
- cabbage - about 400 g;
- carrots - 1 piece;
- potatoes - 3 pcs .;
- tomato paste - 2 tbsp. spoons;
- lemon or table vinegar;
- vegetable oil;
- green vegetable garden;
- spice;
- garlic;
- sour cream.
Preparation
Cook separately carrots and beets peeled and finely chopped. In a frying pan, we spread the finely chopped onions in oil, then add the beets, stew for 8 minutes, then add the vinegar or lemon juice to stabilize the beet. If you do not add an acidic agent, the beets will change color.
How to cook lean borsch?
In the pan, pour water (about 1.5 liters), lay the sliced potatoes. Cook for 8 minutes, add the chopped cabbage in the desired amount (if cabbage kvasshennaya - we wash). Cook for another 10 minutes and add the onion-beetroot pasteurization, cooked carrots, tomato paste, ground spices and cooked beans (if using canned, drain the syrup and rinse). Cook the borscht for another 8 minutes and cover the pan with a lid, let it melt and stew.
Frozen string beans should be boiled for 15 minutes without preliminary defrosting, in borsch or separately.
We pour borsch into a serving bowl, sprinkle with chopped herbs, season with garlic and season with sour cream.
You can include dumplings or dumplings in the borsch. Dumpling is made from a liquid simple test (flour + water). Small portions of this dough are placed in a boiling borsch, dumplings are welded in 5 minutes. The dumplings are made from a thicker dough made of flour and water, the dough is rolled into a thin sausage and cut into pieces. The dumplings cook for a little longer than the dumplings. To the borsch with dumplings or dumplings bread is not served.
Lenten soup with mushrooms
Ingredients:
- Fresh mushrooms - 300 g;
- cabbage - about 400 g;
- onion - 1 piece;
- beans, cooked or canned - 1 glass;
- potatoes - 4 pcs. medium size;
- vegetable oil;
- black pepper;
- spice;
- greenery;
- garlic;
- sour cream.
Preparation
In the frying pan, wessed the finely chopped onions until the shade changes, add the mushrooms (cut it not too finely). Stew this mixture for 15 minutes under the lid. Oyster mushrooms are not necessary to patch, in semimodal form they are more useful.
Fill the pan with water, put the sliced potatoes, cook for about 10 minutes, then add the cabbage. Cook another 8 minutes, add the beans, onion-mushroom mixture and spices. Still we languish a borshch on small fire of minutes 8 under a cover, after deenergizing of fire we insist borsch some minutes. We pour into a serving dish, we fill with sour cream. Do not forget the greens and garlic. To such borshch it is good to serve a glass of bitter tincture , and bread is better than rye.