Cooking Borscht • Lenten Borscht with Mushrooms and Green Beans

Name: Cooking Borscht • Lenten Borscht with Mushrooms and Green Beans
Ingredients: Water – 6 cups; Beech mushrooms (fresh or frozen) – 5 oz; 2 medium beetroots; Fresh green cabbage – 6 oz; 4 medium potatoes; 1 carrot; Â½ celery root; 1 yellow onion; 1 green bell pepper; Green beans (fresh or frozen) – 5 oz; Garlic – 2 cloves; Tomato puree – 2 tablespoons; Vegetable oil – 2 tablespoons; White vinegar â 1 tablespoon; Sugar – 1 teaspoon; Salt – to taste; Chopped parsley – 4 teaspoons; Chopped dill – 4 teaspoons; You can use fresh green beans instead of frozen. Use the same amount.; You can use fresh tomatoes instead of tomato puree. Simple blanch and peel them and cut into small cubes. Use instead of tomato puree according to directions.; You can also use peeled canned tomatoes instead of tomato puree. Use the same amount the recipe call for.

cookingborscht.com

This borscht takes its roots from northern parts of Ukraine, where beech mushrooms are abundant. They give this borscht a distinctive flavor…

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Cooking tools:

Colander
Grater
Peeler
Pot
Skillet
Chef's knife
Cutting board
Measuring spoon
Measuring cup
Stove
Serving bowl
Ladle
Spoon
Fine-mesh sieve

Ingredients

Water – 6 cups
Beech mushrooms (fresh or frozen) – 5 oz
2 medium beetroots
Fresh green cabbage – 6 oz
4 medium potatoes
1 carrot
Â½ celery root
1 yellow onion
1 green bell pepper
Green beans (fresh or frozen) – 5 oz
Garlic – 2 cloves
Tomato puree – 2 tablespoons
Vegetable oil – 2 tablespoons
White vinegar â 1 tablespoon
Sugar – 1 teaspoon
Salt – to taste
Chopped parsley – 4 teaspoons
Chopped dill – 4 teaspoons
You can use fresh green beans instead of frozen. Use the same amount.
You can use fresh tomatoes instead of tomato puree. Simple blanch and peel them and cut into small cubes. Use instead of tomato puree according to directions.
You can also use peeled canned tomatoes instead of tomato puree. Use the same amount the recipe call for.