Lenten soup

Lenten soup will not necessarily be "empty" and liquid. It can be added mushrooms and beans - borsch will become more satisfying, but it will remain lean. A few recipes lean borsch the Country of Soviets shares.

Lenten soup with beans

Such a lean borsch can be cooked on Saturdays and Sundays, because it includes vegetable oil, which during fasting can only be eaten on weekends. To prepare borsch we need:

• 
  1200 ml of water
• 
  400 g white cabbage
• 
  300 g of beetroot
• 
  0.5 tbsp. beans
• 
  4 potatoes
• 
  2 carrots
• 
  2 onions
• 
  1 parsley root
• 
  4-5 tbsp. l. vegetable oil
• 
  2 tbsp. l. tomato paste
• 
  greenery
• 
  vinegar (citric acid)
• 
  garlic
• 
  Bay leaf
• 
  sugar
• 
  salt

Beans boil in advance. We clear carrots, beets and parsley root. Cut into strips and fry in vegetable oil. We bring the water to a boil, dip the roasted vegetables into it and cook for 20-25 minutes. While the vegetables are boiled, the potatoes are cleaned and cut into small pieces.

Add the potatoes to the vegetables and cook until half cooked. In the meantime shred cabbage straws and add to the pan along with the boiled beans and liquid in which the beans were cooked.

Onion finely chopped and fried in vegetableoil, add tomato paste and sugar. Put the onion with tomato paste in a saucepan, add the bay leaves and cook for 5 minutes, then add the vinegar (citric acid) and salt to taste.

Before serving, we fill the lean borsch with greens and finely chopped garlic.

Lenten soup with mushrooms

You can cook lean borsch with mushrooms - however, this recipe is also exclusively for the weekend, because vegetables for it you will fry in vegetable oil. To make lean borsch with mushrooms, we'll take:

• 
  vegetable broth - 3 l
• 
  mushrooms - 200 g
• 
  cabbage - 150 g
• 
  potatoes - 3 pcs.
• 
  carrots - 2 pcs.
• 
  beets (large) - 1 pc.
• 
  tomato paste - 2 tbsp. l.
• 
  sugar - 0.5 tsp.
• 
  citric acid

Beets are boiled, mushrooms are also boiled orfry. Potatoes are cleaned, cut into small cubes and set to cook. Raw carrots and boiled beets rub on a small grater and fry in vegetable oil, adding a little bit of citric acid (so that the beet does not lose color) and sugar. At the end of frying, add the tomato paste and a third of a glass of water, stew for about 5 minutes. Cut the cabbage into small pieces and put it into a saucepan, after 10 minutes add the vegetable dressing. At the very end of cooking we place mushrooms in the borsch.

Lenten soup without oil

This version of lean borsch is prepared without oil, so you can eat it not only on weekends, but also in the week (in those days when hot food is allowed). For its preparation we need:

• 
  100 g of lentils
• 
  100 g white cabbage
• 
  3 potatoes
• 
  1 carrot
• 
  1 onion
• 
  1 beetroot
• 
  1 can of tomatoes in own juice
• 
  parsley and dill greens
• 
  garlic
• 
  black pepper

Potatoes are clean, large cut and boiled ina saucepan, where borsch will be cooked. We remove the prepared potatoes from the pan and knead it. In the potato broth we put the lentils and cook until almost ready, then return the potatoes to the pot.

While potatoes with lentils are brewed, finely choppedonion, rub on a large grater beets and carrots, shred cabbage. Vegetables simmer on low heat, salt and adding a little water, in a frying pan with non-stick coating. Shortly before the full availability of vegetables, add tomatoes and stew for 5 minutes.

We put vegetables in a pot with potatoes and lentils, bring to a boil, add finely chopped greens and crushed garlic, cover with a lid and turn off the fire. We give the borscht to brew and serve it to the table.

Bon Appetit!