Borscht with Beans and Mushrooms

Ingredients

Beans 3 tbsp

Onion 1

Carrot 1

Cabbage 300 g

Beetroot 1

Bell pepper 1

Mushrooms 200 g

Tomato 5

Potatoes 400 g

Ground black pepper

Herbs

Vegetable oil

Bay leaf 3

Allspice peas

Vinegar 9% 1/2 tbsp

Salt

Soak the beans in 1 cup of water for several hours or overnight. Then drain, add 3 liters of fresh water, and cook until half-cooked. Season with salt. Finely chop the onion and fry until golden brown.

 Add the coarsely grated or finely chopped carrots to the onion and sauté for another 2-3 minutes, then return the onion and carrots to the pan. Add the allspice.

Cut the potatoes into cubes and add to the pan. Cook for about 5 minutes. Shred the cabbage and dice the bell pepper. Add to the pan. Coarsely grate the beets and lightly fry in 1 tablespoon of vegetable oil.

When the beets are no longer tough, pour in 1/2 tablespoon of vinegar (wine or apple cider vinegar is best), stir, and simmer for another 5 minutes over low heat, then add to the borscht. Add the bay leaf to the pan.

Cut the mushrooms into wedges and sauté in vegetable oil in a frying pan for a few minutes, stirring occasionally. Once all the liquid has evaporated, add the mushrooms to the pot with the borscht.

Simmer for another 5 minutes. Blanch the tomatoes in boiling water, peel them, and grate them. Season with ground pepper, stir, and add to the pot. Cook for 4-5 minutes. Add the garlic and herbs. After 2 minutes, turn off the heat, cover, and let the borscht sit for 20 minutes.

Enjoy!