Vegetarian Bean and Mushroom Borscht

Delicious, low-fat, vegetable borscht is good for Lent! Mushroom soup itself is extremely tasty, but tell me, have you ever tried borscht with mushrooms? I think not all of them. But this dish is very healthy, nutritious and delicious!
cook time: 2h 40 min
Ava Prescott
Vegetarian Bean and Mushroom Borscht

Nutrition Facts (per serving)

66
Calories
3g
Fat
7g
Carbs
3g
Protein

Ingredients (12 portions)

Basic:

Onion 1 pc
Tomatoes (fresh) 300 g
Sugar 2 tsp
Wheat flour 2 g
Butter 3 tbsp
Egg yolks 2 pc
Potato 300 g
Sour cream 0.5 cup
Parsley 1 g
Beet 320 g
Carrot 1 pc
White cabbage 300 g
Mushrooms (dried — 60 pieces (about 20 g each ) 1.2 kg
Beans (boiled) 0.5 cup
Parsley root 1 pc
Kvass (beetroot) 2 cup

Recipe instructions

Step 1

Step 1
Letʼs prepare the products indicated in the ingredients.

Step 2

Step 2
Peel the carrots and cut into thin strips.

Step 3

Step 3
Peel the onion and chop it not very finely. Fry it in a frying pan with the addition of vegetable oil until transparent. Turn the heat to medium and donʼt forget to stir.

Step 4

Step 4
Letʼs take care of the mushrooms. They should be rinsed well, then soaked in water for a short time and then rinsed again. Next, put the mushrooms in a saucepan, fill them with water, bring to a boil over medium heat and skim off the foam. Then add chopped carrots and parsley root. When the mushrooms are completely cooked, put the fried onion in the pan, bring everything to a boil and cook for 10 minutes.

Step 5

Step 5
Remove the mushrooms from the broth and chop finely. Strain the broth, pour a little into a small saucepan, add the beets cut into strips and cook them until tender over moderate heat.

Step 6

Step 6
Shred the cabbage as usual for borscht.

Step 7

Step 7
Peel the potatoes, wash them and cut them into medium-sized cubes. After this, it needs to be washed again to remove starch.

Step 8

Step 8
Place chopped potatoes and cabbage in the first pan with broth and cook for 10 minutes. Next, add beets, already prepared and boiled beans, as well as chopped mushrooms into the borscht. Fry tomato paste with flour in a frying pan, dilute with broth and add to borscht. Add the tomatoes, grated through a sieve, and cook for five minutes. Now pour in the beet kvass mixed with sugar, add salt as needed, and bring until fully cooked.

Step 9

Step 9
I really liked this recipe. And recently I told my friends about how to cook vegetarian borscht without meat with beans and mushrooms. They had already prepared it to thank me. After all, it is really very tasty!

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