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Print Recipe
Borscht Lenten with Mushrooms Recipe
Share with you, my good friend, my recipe of vegetable borscht. My family love it. Maybe your home will not give it up. Borscht is very tasty.
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Mushrooms, onions, carrots fry in vegetable oil.
    Mushrooms, onions, carrots fry in vegetable oil.
  2. Pour boiling water as the borscht. Let it boil.
    Pour boiling water as the 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. There also add finely chopped garlic.
    There also add finely chopped garlic.
  6. Beet (I had already boiled) grate and add to the broth. Raw I usually fry with carrots and onions, that is, do the frying.
    Beet (I had already boiled) grate and add to the broth.
Raw I usually fry with carrots and onions, that is, do the frying.
  7. Parsley and dill greens finely chop and season the borscht.
    Parsley and dill greens finely chop and season the borscht.
  8. For 15 minutes until ready, add 2 cubes of mushroom broth and juice of squeezed lemon.
    For 15 minutes until ready, add 2 cubes of mushroom broth and juice of squeezed lemon.

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