Lenten Borscht with Mushrooms and Beans
⏳ Time
1 hour 25 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
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Ingredients
- Beetroot - 8.8 oz
- White Cabbage - 10.6 oz
- Potato - 10.6 oz
- Onion - 1 piece
- Parsley Root - 1 piece
- Dried Porcini Mushrooms - 1.1 oz
- White Beans - 8.8 oz
- Carrot - 1 piece
- Vegetable Broth - 1 qt
- Salt - a pinch
- Chopped Parsley - to taste
- Vegetable Oil - 3 tablespoons
Step by Step guide
Step 1
Boil the beetroot.
Step 2
Boil the beans.
Step 3
Soak the mushrooms in 200 ml of water.
Step 4
Grate the carrot and parsley root on a coarse grater. Cut the potato, onion, and cabbage into small pieces.
Step 5
In a wide pot, heat the oil and sauté the onion. Add the carrot, cabbage, and potato and sauté everything for a few minutes. Pour in the broth. Simmer for 5 minutes.
Step 6
Remove the mushrooms from the water, squeeze them out, and chop finely.
Step 7
Add the mushrooms, carrot, and parsley root to the pot with the vegetables, and add the water in which the mushrooms were soaked. Cook for 10 minutes.
Step 8
Cut the beetroot into small pieces and add it to the pot as well. Continue cooking for 5 minutes. Add the beans and chopped parsley and keep on the heat for another 5 minutes. Season with salt to taste before serving.
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