Lean borsch with mushrooms and pepper

Lean borsch with mushrooms and pepper

Ingredients

• water 4 liters
• beets 300 g
• white cabbage 300 g
• celery root 300 g
• fresh champignons 250 g
• potatoes 150 g
• carrots 3 pcs.
• onion 2 pcs.
• bell pepper 1 pc.
• vegetable oil 5 tbsp
• tomato paste 1 tbsp
• granulated sugar 1 tsp
• ground paprika 1 tsp
• bay leaf 2 pcs.
• allspice peas 2 pcs.
• salt to taste

Directions

1. Peel vegetables: carrots, onions, celery, beets, bell peppers.
2. Send to the pan. Add peppercorns, bay leaf, salt.
3. Pour in water, cook for 60 minutes.
4. Remove vegetables from the broth, except for beets.
5. Chop the onion, coarsely grate raw carrots and boiled beets.
6. Fry vegetables in vegetable oil.
7. Add tomato paste and sugar.
8. Place the potatoes, cut into small cubes, into the boiling broth.
9. After 5 minutes, add the chopped cabbage.
10. Cut the mushrooms, fry in vegetable oil.
11. Put frying in the soup, then the mushrooms. Sprinkle with paprika.
12. Cook for 5 minutes, remove from heat, let it brew under the lid for a couple of minutes.
13. Serve hot borsch with mushrooms and peppers, seasoned with cold sour cream.