Ingredients
Servings: - 4 +
1.8 l Water
150 gr Potato
150 gr Cabbage white
100 gr Champignons
70 gr Beet
60 gr Carrot
45 gr Onion
40 gr Oil sunflower
40 gr Paste tomato
1 clove Garlic
1 Bay leaf
5 gr Dill
Salt Add to taste
Pepper black ground Add to taste
Description
If you like a dish like borscht, then you will definitely like this recipe! You can use any meat broth as a basis or do without it at all, especially during Lent. The combination of all the ingredients is so successful that many cannot imagine their diet without this hot dish. Borscht with mushrooms is an amazing composition that contains sweet, salty and sour tastes. And all this can be cooked in one pan. Borscht with fresh mushrooms can be cooked without meat – it’s quick and easy. Those who are fasting or on a vegetarian menu – take note of the recipe!
Step by step recipe 
Peel all the potatoes, rinse them and cut them into medium-sized cubes. With potatoes, the borscht turns out thicker and richer.
Boil water in a saucepan, add a little salt, put all the prepared potatoes in. Cook for 10-12 minutes, until almost done.
While the potatoes are boiling, shred the cabbage as needed.
Place all the shredded cabbage into the pot with the boiled potatoes. Cook everything together for another 5-7 minutes until soft.
Peel the remaining vegetables – carrots, onions and beets. Grate the carrots and cut the onions into small cubes.
Clean the champignons and cut them into medium slices. In this form they will be visible in the borscht.
Heat some vegetable oil in a frying pan, add onion, carrot and mushrooms. Fry vegetables with mushrooms for 3-4 minutes, stirring.
Also fry the grated beetroot separately. Place the beetroot in a frying pan with a little oil, add tomato paste and a couple of spoons of water. Simmer the beetroot over low heat for 5-6 minutes.
When the potatoes and cabbage are ready, add the fried carrots and mushrooms to the borscht.
Then add the stewed beets – with them the color of the borscht will become bright and more appetizing. Cook the borscht with mushrooms and cabbage for another 7-8 minutes.
Finally, add finely chopped dill, crushed garlic and a few bay leaves. Season the soup with pepper to taste, stir and cook for a couple more minutes. Then remove the pan from the heat and let the dish sit covered for another 10-15 minutes.
Our borscht with mushrooms recipe is ready! Serve hot soup with mushrooms to the table - it's delicious and very satisfying!
Enjoy your meal!
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