Borscht with beans, mushrooms and pears

Category: First meal
Borscht with beans, mushrooms and pears

Ingredients

Beans ¾ glasses
Dried mushrooms 50 g
Smoked or dried pears 3 pcs
Potatoes 4-5 pcs
Carrots, large 1 PC
Onion, large 1 PC
Beet 1 PC
Cabbage 1 small fork
Sunflower oil for frying
Garlic 2 teeth
Salt, sugar taste
Tomato paste 1-2 tbsp. l

Cooking method

  • Eh, what generous housewives don't make borsch with in Ukraine. Here you have both ears and dumplings. And we will do with ... pears!
  • Soak the beans and mushrooms overnight in separate bowls. The next day, put the swollen beans in a saucepan with cold water. As soon as it boils, make a small fire and add the mushrooms, do not pour out the broth. After another 10 minutes add the potatoes and pears. While the food is boiling, boil the beets in a separate saucepan (happy owners of microwave ovens boil beets there, which is much faster). Chop onions and carrots, make frying with tomato paste and sugar. Turning off the heat, add thin slices of garlic to the pan and set aside. Shred cabbage. Cool the beets and three of them on a coarse grater. After 20 minutes, throw the beets into the pan and pour the mushroom broth. Boil - a line of cabbage and frying. Salt borscht, adjust salinity, acidity and sweetness to taste. We are waiting for the next boiling moment, turn it off and insist. Anyone who loves grumpy cabbage can eat right away. Serve with black bread or roll "Tops and roots".
  • We check again to see if we have turned off the gas stove. To turn off is to extinguish the fire completely, and not to reduce it to a minimum, to chomp cabbage in the next room and all the time to wonder why this switched off borscht smells so much and makes extraneous sounds.
  • Delicious!

Note

1. I don't specifically write how much water is needed, because everyone has their own favorite saucepan and the density of borscht too.
2. About pears. They give the borscht such a smoky-meaty smell that it's easy to run into the question: "Oh, did you make a borscht with meat?"
3. If there are no smoked pears, then you can use the usual drying. The most important thing here is not to overdo the pears in the borscht, as they provide additional acid. If, after all, the borscht came out slightly sour, with sugar, sugar!
4. Pears can be taken whole or cut. It tastes better with whole ones, but cut ones ... were in the refrigerator.
5. Beets can be thrown at the stage of beans instead of boiling. Then the borsch will be "red". And I love this particular borscht to be ruby ​​red.

milvok
Oh, how delicious and perky everything! I wanted to dance straight! But post is impossible.
sweetka
Thank you, milvok ! if you can't dance, then we just stamp our feet, clap our hands, and we will assume that we have danced an hour-long jig.
milvok
Deal!
natamylove
oh, I just tried with pears, THIS IS WHAT !!!!
only I have nowhere to take pears
People, sell pears !!!!!

I’m thinking, if you replace it with prunes? smoked taste too?
sweetka
Musichka, I don’t even understand - have pears appeared on the market?
It was in the market that I took smoked and simply dried ones. with prunes, borscht has a slightly different composition, but I think. mega-scary nothing will happen if you replace.
but be sure to sign off, where did all your pears go from the market ?!
natamylove
you ask, do we have a market?
Summer resident
And I threw in a pear and cream. It is worth insisting, and for now I am making a bean pate
sweetka
Damn, what a nuisance ... can I send you a parcel post?
sweetka
Quote: Summer resident

And I threw in a pear and cream. It is worth insisting, and for now I am making a bean pate
Tanyushkin, did you overdo it with acid?
natamylove
I'd love to buy a kilogram mm
Summer resident
Quote: sweetka

Tanyushkin, did you overdo it with acid?

Nah. I had a sweet little beetle. And I add sugar to all dishes. Granny said sugar tastes salt
sweetka
Quote: Summer resident

Granny said sugar tastes salt
wisest woman!

Quote: natamylove

I'd love to buy a kilogram mm
I'm going to the market tomorrow. Throw me your mobile and the time when it is more convenient for you, so that I call, so along the way we will agree.
natamylove
With a low bow for the recipe and for the pears to the author of Temko !!!!!!

Svetulya, I cooked a borschik, but I fell into bed the next day, I was unwell all week from the weather changes, and therefore I have no photo.
But, with a huge thank you!
For what I love borscht, because it changes the taste for the better, how it is infused.
We ate it for 3 days, and so it brewed - just super!

My husband did not understand that there were pears in him, he asked everything? - why is borscht so tasty, and what did I put in it, -
I unrecognized, left the intrigue until the next time.

So next time I'll come to visit with a photo ... and I'm waiting for you
sweetka
Natochka, well, these pictures! The main thing is not to hurt !!!! And delicious borscht
milvok
Eh, I came across a photo of your borscht and again felt hungry!

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