Meatless borsch with mushrooms and beans

Description

My most favorite soup. In summer and winter, although in summer I cook it more often and love the cold.

Ingredients

Beets

1 piece
Carrots

1 piece
The Apium graveolens Dulce

50 g
Onion

1 piece
Pepper

0.5 piece
Tomato paste

1.5 Tbsp
Potatoes

4 piece
Mushrooms

100 g
Beans

100 g
Cabbage

150 g
Garlic

2 tooth
Greens

0.5 coup
Vegetable oil
Vinegar

1 tsp
Sugar
Salt

Cooking

Water in an amount of 2 liters, set on fire. Meanwhile, clean and cut into julienne beets (raw). Sprinkle with half the norm of vinegar, and fry in vegetable oil.

Add beets to boiling water. Cook until almost cooked beets.

Add the mushrooms. Add salt to taste.

For a roast carrot and celery cut into strips, onion and pepper cubes. Fry in vegetable oil celery.

Add carrots, sprinkle with sugar. A little fry.

Add the onions.

Bulgarian pepper.

And garlic. I love these slices, but smaller.

Add the tomato paste (just tomatoes in the summer, now it's useless since they are tasteless. But you can use tomatoes in own juice, I have at this point are simply not there), slightly fry it and then add a little broth (from the pan in which cooked beets and mushrooms), simmer 3-4 minutes.

Clean the potato and cut (I love soup quite large). Fry the potatoes in vegetable oil. Optional to bring it to readiness, it is important to form a crust. This is to ensure that the potatoes in the soup remained intact, although many and I do not understand (those who love even mash potatoes for borscht), but I long as I can remember, my grandmother did.. And no idea on the other.

When the beets will be quite ready, add the potatoes.

And after 5 minutes the beans. Why green? Originally this soup was cooked with the usual, but using canned is not very desirable, and cook raw for a long time. Here and there as the way I have. And settled down, since the taste is completely different turns.

Cook until cooked potatoes. Add zazharku. Cook for 3 minutes.

Add the cabbage, cut into strips (short or long - then, as You like. I have and such and such).

Now cut the boiled beet into strips, sprinkle with remaining vinegar, add to the soup. This time is needed in order to have borscht appeared rich beet color. Because raw beets, although fry with vinegar, but it when cooking, it is still losing color. You can only add cooked beets, in the end, but then the taste is not the will.

Bring to the boil, add the greens and turn off. Yes, cabbage is cooked so much, that is very long. Summer I young cabbage added at the stage of green it is cooked almost completely, only comes in hot soup.

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