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Vegetarian borscht without meat with beans and mushrooms

Vegetarian Borscht with Beans and Mushrooms (No Meat)

A tasty, light, all-vegetable borscht that's perfect for meatless days! Mushroom soup is wonderful on its own, but tell me — have you ever had borscht with mushrooms? I'm guessing not many of you have. And it's a wonderfully wholesome, filling, delicious dish!

leo

Recipe author

Vegetarian borscht without meat with beans and mushrooms

Composition / ingredients

Servings:

Mushrooms (dried - 60 pieces ( about 20 g each))

1.2

Potatoes

300

White cabbage

300

Tomatoes (fresh)

300

Beans (boiled)

0.5

Wheat flour

Beets

320

Onion

Carrots

Parsley root

Kvass (beet)

Sour cream

0.5

Egg yolks

Sugar

Butter

Parsley

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 3 g

Fats 23 % 3 g

Carbohydrates 54 % 7 g

66 kcal

GI: 83 / 0 / 17

Cooking method

Step 1:

Gather the ingredients listed above.
Step 2:

Peel the carrots and cut them into thin matchsticks.
Step 3:

Peel the onion and chop it, not too fine. Sauté it in a skillet with a little vegetable oil until translucent, over medium heat, stirring as you go.
Step 4:

Now for the mushrooms. Rinse them well, soak them briefly in water, then rinse again. Put the mushrooms in a pot, cover with water, bring to a boil over medium heat, and skim off the foam. Add the carrot matchsticks and the parsley root. Once the mushrooms are fully cooked, add the sautéed onion, bring everything back to a boil, and cook for 10 minutes.
Step 5:

Lift the mushrooms out of the broth and chop them finely. Strain the broth, pour a little into a small pot, add the beets cut into matchsticks, and cook them until tender over moderate heat.
Step 6:

Shred the cabbage as you normally would for borscht.
Step 7:

Peel, wash, and cut the potatoes into medium cubes. Then rinse them again to wash off the starch.
Step 8:

Add the chopped potatoes and cabbage to the main pot of broth and cook for 10 minutes. Then add the beets, the cooked beans, and the chopped mushrooms. In a skillet, fry the tomato paste with the flour, thin it with a little broth, and stir it into the borscht. Add the tomatoes pressed through a sieve and cook for five minutes. Now pour in the beet kvass mixed with the sugar, salt to taste, and cook until done.
Step 9:

I loved this recipe. I recently told my friends how to make vegetarian borscht with beans and mushrooms, and they've already made it and thanked me. It really is delicious!

One more small but important note: the sour cream that goes into each bowl of borscht should be stirred together well with the raw egg yolks. Add chopped fresh herbs to the bowl, too. I hope it turns out great and that you can feed your whole family to their hearts' content!