LENTEN BORSCHT WITH DRIED MUSHROOMS

Easy first course, which is great for the post began, but fasting will have to give up sour cream

You will need:

• dried mushrooms;
• cabbage-200 g;
• potatoes-200 g;
• beet-300 g;
• tomato paste - 1 tablespoon;
• carrots - 1 PC;
• onions-1 PC;
• salt and pepper to taste;
• greens, parsley root;
• vinegar - 1 tablespoon;
• Bay leaf-2 PCs —
  First, boil the mushroom broth. Dried mushrooms can be soaked in advance, if they are very dry. Put the mushrooms in cold water, add half of the onion, wash the onion, but do not remove the husk, it will give the broth a pleasant shade; half of carrots, cut into strips, and cook for an hour.
  Grate beet on a large grater, put in a saucepan, add tomato paste, herbs, parsley root, salt and vinegar, simmer for about 15 minutes.
  When the broth is ready, put it in the chopped straw cabbage and cook with stewed beet for another 10 minutes, now diced potatoes-and another 10 minutes.
  While the borscht is cooking, we will make a roast: fry finely chopped onions and carrots in vegetable oil, grated on a large grater.
  5 minutes before end of cooking add to the soup zazharku, Bay leaf and black pepper.
  Be sure to let stand under the lid for another 10 minutes. Serve with sour cream and fresh herbs.

sourse: http://www.womanhit.ru/lifestyle/food/2018-02-19-postnyj-borsch-ssushenymi-gribami/

@banjo , @cleverbot ,