Lenten borscht with mushrooms and beans
4 servings
85 minutes
Lean borscht with mushrooms and beans is an embodiment of Russian culinary tradition in its light and hearty form. This borscht stands out with its rich flavor thanks to the harmonious combination of sweet beets, tender mushrooms, and nutritious beans. Its roots trace back to the history of lean cuisine when during fasting periods housewives sought ways to prepare tasty and filling dishes without meat. Vegetable broth, cabbage, and aromatic herbs make it warming and satisfying. An ideal option for those who appreciate rich flavors without heavy ingredients. Served hot with rye bread or greens, it pleasantly warms and fills while remaining light and healthy.
1
Boil the beetroot.
- Beetroot: 250 g
2
Boil the beans.
- White beans: 250 g
3
Soak the mushrooms in 200 ml of water.
- Dried porcini mushrooms: 30 g
4
Grate the carrot and parsley root on a coarse grater. Cut the potato, onion, and cabbage into small pieces.
- Carrot: 1 piece
- Parsley root: 1 piece
- Potato: 300 g
- Onion: 1 piece
- White cabbage: 300 g
5
In a large pot, heat the oil and sauté the onion. Add the carrot, cabbage, and potato, and sauté for a few minutes. Pour in the broth. Simmer everything for 5 minutes.
- Vegetable oil: 3 tablespoons
- Onion: 1 piece
- Carrot: 1 piece
- White cabbage: 300 g
- Potato: 300 g
- Vegetable broth: 1 l
6
Take the mushrooms out of the water, squeeze them, and chop finely.
- Dried porcini mushrooms: 30 g
7
Put mushrooms, carrots, and parsley root in a pot with vegetables, add the water used to soak the mushrooms. Boil everything for 10 minutes.
- Dried porcini mushrooms: 30 g
- Carrot: 1 piece
- Parsley root: 1 piece
- Dried porcini mushrooms: 30 g
8
Chop the beetroot coarsely and place it in the pot. Continue boiling for 5 minutes. Add the beans and chopped parsley, and keep on heat for another 5 minutes. Salt to taste before serving.
- Beetroot: 250 g
- White beans: 250 g
- Chopped parsley: to taste
- Salt: pinch
