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Healthy and tasty borscht with chickpeas and mushrooms: you can even have it during Lent
03.03.2023 17:02
Updated: 14.04.2023 11:08
There are a great many recipes for red borscht. Starting from borscht with fish and ending with less radical Lenten developments.
We will tell you how to cook a delicious and healthy red borscht with chickpeas and mushrooms, which can be eaten even during Lent.
To prepare you will need:
- 120 g chickpeas;
- 1 handful of dried mushrooms;
- 1 beetroot;
- 1 onion;
- 120 g white cabbage;
- vegetable oil;
- 3 potatoes;
- 1 tsp vinegar (apple);
- salt, pepper, herbs to taste.
How to cook
Chickpeas need to be soaked overnight, and in the morning the water should be drained, rinsed and cooked until done.
Dry mushrooms are soaked in cold water for 10 minutes, then the water is changed and the mushrooms are left for an hour. When ready, they are fried.
Onions are cut into cubes and fried in vegetable oil, then grated beets are added and fried together for 10 minutes, after which a little water is added and stewed for 10 minutes, and at the end vinegar is added.
Potatoes are peeled, cut into cubes and put to boil. Then they are shredded and cabbage is added.
After 10 minutes, add the beets and cook until the vegetables are ready, then add the boiled chickpeas.
The mushrooms are fried, added to the soup at the end of cooking, the borscht is covered with a lid and left to brew for 20 minutes.
Before serving, add fresh finely chopped herbs to the plate.
Bon appetit!
