Compound:
- carrots - 130 g;
- beets - 130 g;
- potatoes - 500-600 g;
- cabbage - 630 g;
- champignon mushrooms - 150 g;
- tomato paste - 110 g;
- sweet meaty pepper (frozen) - 100 g;
- parsley (frozen) - 15 g;
- refined sunflower oil - 20 ml;
- salt - 18 g (2 tbsp);
- seasonings (bay leaf and allspice) - to taste and desire.
Cooking borscht step by step
Pour a little more than half of the water into a 5-liter saucepan and set it to boil over high heat. Meanwhile, peel the vegetables.
Cut the potatoes into small cubes, grate the carrots and beets on a grater with large holes.
As soon as the water boils, turn the burner to medium heat. Add salt and add chopped potatoes.
After 6 minutes, add carrots to boiling water, and after another 6 minutes, add beets.
While the vegetables are cooking, chop the cabbage and mushrooms.
Another 5 minutes passed, now it was the cabbage’s turn.
Boil it in a saucepan for 10 minutes. Add mushrooms and bell peppers, stir. Boil for about 5 more minutes.
Finally, add tomato paste, herbs and seasoning. Mix everything well and leave to simmer under a closed lid over low heat for half an hour.
Turn off the heat and leave on the stove for another hour. During this time, the dish has infused and is ready for tasting. Thick dietary borscht with mushrooms without frying is ready.
Bon appetit!
