Lean meatless borsch

Most housewives often prepare songs for dinner every day. Given the meaty nature of Ukrainian borscht, some believe that lean borscht does not taste so good. Absolutely not - if properly cooked according to a delicious recipe, do not spare a good beet, lean borsch will be nutritious with a rich rich taste! Today for lunch we offer one of the delicious recipes for fasting dishes. An island of thick sour cream with fresh herbs in the middle of a fragrant, bright red lake of rich borscht will make you immediately taste lean borsch with mushrooms from Fine Recipes!

Ingredients

• 3 beets
• 0.50 cabbage
• 6 potatoes
• 1 onion
• 1 bell pepper
• 1 tomato
• 200 g of mushrooms
• 4 tablespoons of oil
• 0.50 lemons
• 2 tablespoons of tomato paste
• 6 pieces of prunes
• Salt, pepper, spices, bay leaf, herbs

Directions

1. Finely chop the onion for lean red borscht, grate the carrots on a fine grater, cut the sweet pepper into strips, and fry everything in oil.
2. Rub the beets on a grater and also fry. Add tomato paste, chopped tomatoes, and fry for another 2-3 minutes. To store the bright color of lean borscht, squeeze the juice of half a lemon.
3. Mushrooms for lean red borscht cut and fry.
4. Cut the cabbage into small pieces. We lower it in a pan with water and we put it on fire.
5. Cut the potatoes into lean borscht, the recipe does not regulate - straws, plates, or cubes, as you are used to. When the cabbage boils for 10 minutes, add the potatoes.
6. Add to the pan roast beets, carrots with onions and peppers, and mushrooms. Cook until ready.
7. Salt, pepper, add lean bay leaf, pre-soaked prunes, and spices that are pleasant for you.
8. Let our lean mushroom borsch infuse for at least 30 minutes. All components must saturate each other to get a single harmonious dish. No wonder the real taste of borsch acquires on the second day.