Lenten borsch with mushrooms

Lenten borsch with mushrooms vegetarians or those who follow certain traditions can safely cook. It has a peculiar vegetable flavor, but the presence of different types of mushrooms already changes its taste. Oyster mushrooms do not bring any special flavor to the homemade borscht recipe, but they are always in supermarkets, so it’s easier to get them. But the white mushroom already gives the borsch characteristic piquant notes. The lean borscht is also noteworthy in that it cooks quickly, in just half an hour you will already have a fragrant, thick, first dish ready. So that you can enjoy a healthy, vitamin and delicious meal for dinner, see step by step cooking lean borsch with mushrooms with photos.

Ingredients for cooking lean borsch with mushrooms

Step by step cooking lean borsch with mushrooms with photo

1. To prepare the vegetable broth, dip the peeled carrots, onions, potatoes and bay leaf into a pot of water. Put on fire. When it boils, make the fire medium.
   
2. Cut oyster mushrooms into strips.
   
3. Grind red beets in a blender or cut into very thin strips.
   
4. Heat a pan with butter and fry mushrooms and chopped beets in it for 6-8 minutes, then add tomato paste and a little water and simmer for another 2 minutes.
5. If instead of tomato paste you put tomato juice, pour it then directly into the borsch at the end of cooking.
   
6. When the vegetables in the broth are almost ready, add chopped cabbage.
   
7. After 5 minutes, add the stewed beets with mushrooms and cook the lean borsch for another 2-3 minutes.
   
8. At the very end of the preparation, remove bay leaf, carrots and onions from borsch. Add salt and pepper to taste, add finely chopped garlic. If there is greens, chop finely and throw in borsch, remove from heat and cover.

Lenten borsch is served with rye or white bread. Mustard or adjika can be served on bread. Enjoy your meal!