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 Borscht Lenten with Mushrooms Recipe
I share with you, my good friend, my recipe for vegetable borscht. My family likes it. Maybe your house won't give up on this. Borscht turns out very tasty.
Course Children's Food Ideas, Diet Food Dishes, First Course Dishes, Hot Dishes, Lean Food, Lunch Second Breakfast Dishes, Special Food Dishes
Cuisine Ukrainian Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Course Children's Food Ideas, Diet Food Dishes, First Course Dishes, Hot Dishes, Lean Food, Lunch Second Breakfast Dishes, Special Food Dishes
Cuisine Ukrainian Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Fry mushrooms, onions, carrots in vegetable oil.
    Fry mushrooms, onions, carrots in vegetable oil.
  2. Pour boiling water, like borscht. Let it boil.
    Pour boiling water, like borscht. Let it boil.
  3. Finely chop the cabbage. Cook until soft.
    Finely chop the cabbage. Cook until soft.
  4. Cut the potatoes into cubes and add to the borscht.
    Cut the potatoes into cubes and add to the borscht.
  5. Add finely chopped garlic to the same place.
    Add finely chopped garlic to the same place.
  6. Beets (I already had boiled) grate on a coarse grater and add to the broth. In raw form, I usually fry with carrots and onions, that is, I do roasting.
    Beets (I already had boiled) grate on a coarse grater and add to the broth. In raw form, I usually fry with carrots and onions, that is, I do roasting.
  7. Finely chop the parsley and dill and season the borscht.
    Finely chop the parsley and dill and season the borscht.
  8. 15 minutes before cooking, add 2 cubes of mushroom broth and squeezed lemon juice.
    15 minutes before cooking, add 2 cubes of mushroom broth and squeezed lemon juice.
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