Vegetarian borscht with beans

Vegetarian borscht with beans. Dried porcini mushrooms, Water, Use exclusively vegetable stock, without meat or fish.

Julia Frey / Vikalinka — adaptation

20 + 45 min · 6

Ingredients

• 10 g Dried porcini mushrooms
• 250 g Water
• 2000 g Use exclusively vegetable stock, without meat or fish
• 0.4 g Dried bay leaves
• 300 g Raw beetroot
• 180 g Raw green cabbage
• 400 g Raw peeled potato
• 400 g Weigh after draining
• 30 g Tomato paste
• 15 g Butter
• 15 g Olive oil
• 200 g Raw carrots
• 150 g Raw onions
• 8 g Raw garlic
• 25 g Lemon juice 100%
• 10 g Dill, fresh
• 10 g Fresh parsley
• 120 g Sour cream
• 2 g Table salt

Preparation

1. Soak the porcini in the measured hot water for 20 minutes. Strain and keep the liquid, then chop the mushrooms. Grate beetroot and carrots; shred cabbage and dice potatoes and onion.
2. Bring the vegetable stock, bay, mushrooms and soaking liquid to a simmer. Add beetroot, cabbage and potatoes; cook for 20 minutes. Meanwhile soften onion and carrot in butter and olive oil for 10 minutes, then cook with garlic and tomato paste for 2 minutes.
3. Add the sautéed mixture and drained cooked beans to the soup. Simmer for 10 minutes. Remove bay leaves, add lemon juice and salt, and stir in chopped dill and parsley. Serve with sour cream.