/ Recipe Borsch with mushrooms

Recipe Borsch with mushrooms

  • Dried mushrooms - 50 Grams
  • Beet - 1 piece
  • Bow - 1 piece
  • Potatoes - 2 pieces
  • Carrot - 1 piece
  • Vegetable oil - To taste (for frying)
  • Tomato paste - 2 items. Spoons
  • Cabbage fresh, head - 1/4 Pieces
  • Salt, pepper, bay leaf, garlic - To taste

1. Beforehand, rinse the mushrooms. Usually they soak for the whole night. Wash and clean all vegetables. Beet cut into strips, carrots as well as beets, also cut into strips. Cut the potatoes into small cubes. Cut the onions into half rings. Cut cabbage in small slices. 2. Pour the saucepan with water to a boil. The water will need 3.5 liters. From the mushrooms pour the water and put them in a saucepan. Add salt and cook the mushrooms over medium heat. 3. Mushrooms cooked until soft. Now you can add potatoes. After 10 minutes, add cabbage and boil for another 10 minutes. 4. Prepare vegetable roast. To do this, heat the onions and carrots in a hot vegetable oil and put in soup. 5. Fry the beets slightly in a pan. Add tomato paste, fry a little more and add a little water. Stew beets for 15 minutes. Put beets with tomato in borsch. Add bay leaf, salt, pepper, garlic and greens. After 10 minutes borsch can be turned off and let it brew.

Servings: 8

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