Lean borscht with mushrooms and prunes

How to cook lean borscht so that it turns out tasty and full of flavor? Try the proposed recipe, it will not leave you indifferent. Mushrooms, vegetables, prunes and garlic will amaze you with their taste combination.

Lean borscht with mushrooms and prunes – ingredients

Recipe for cooking lean borscht with mushrooms and prunes

Before cooking lean borscht you need to soak the mushrooms for 2-3 hours, and then boil them until soft. Add water to the broth to make a total of 3 liters of liquid, add salt, bring to a boil. Add diced potatoes to the broth. Rinse the prunes well under running water and add them whole or cut into strips – as you prefer.

Also for lean borscht with mushrooms and prunes clean and cut beetroot into strips, fry in oil. Add a little water to the pan and simmer for 10 minutes. While the beets are cooking, chop the cabbage and add it to the pot.

Lean borscht with mushrooms cook on low heat for 5-7 minutes, then add the beets and let it boil for 10 minutes.

Onions should be cut into large cubes, and carrots should be grated on a coarse grater. Heat oil in a pan and fry onions and carrots until golden. Add the mixture to the broth. For a rich taste, season lean borscht with a bay leaf.

Now it’s time to salt and pepper the borscht, and add sugar. It is necessary for the borscht to cook on low heat for 15 minutes.

Don’t forget to add to lean borscht garlic passed through a press. It will give the borscht an unsurpassed smell and spicy taste.

When the borscht is ready, let it infuse for about half an hour and only then serve it to the table with croutons made of black bread.

Such lean borscht can also be prepared with crucian carp in tomato, or with crucian carp fried in tomato. And it’s also delicious to cook borscht in the oven: put all the components in a pot, pour water, cover with a lid and leave at 160 degrees for 1-2 hours.

You can eat deliciously even during fasting. Bon appetit!