Welcome to a taste of Eastern European comfort food with a wholesome twist! Borscht is a legendary beetroot soup, cherished across many countries, with countless family recipes passed down through generations. This particular version is a "Postny Borscht," meaning it's prepared for Lenten fasting periods, making it completely free of meat and dairy. But don't let that fool you—this soup is incredibly rich and satisfying. By combining the earthy sweetness of beets with hearty beans and the deep, savory umami of dried mushroom powder, we create a vibrant, nourishing meal that's perfect for vegans, vegetarians, or anyone looking for a delicious, plant-based dish.
Lenten borscht with beans and mushrooms.
Ingredients for Lenten Borscht with Beans and Mushrooms
- 2-3 dried porcini mushrooms
- 1 cooked beetroot
- 5 small potatoes
- 1 onion
- 1 carrot
- 1/4 small head of cabbage
- 1/2 cup canned tomatoes
- 1/2 cup canned beans
- vegetable oil, salt, black pepper
How to Make Lenten Borscht with Beans and Mushrooms
Breaking up a few dried porcini mushrooms and grinding them into a powder in a mortar.
Sautéing for 5 minutes over low heat until translucent.
Grating a fresh carrot on a coarse vegetable grater.
Break a few dried porcini mushrooms into small pieces and grind them in a mortar and pestle until they form a powder; this is quite easy to do. If you don’t have a mortar and pestle, you can crush them with a rolling pin or grind them in a coffee grinder.
Finely chop a large onion. Pour 2 tablespoons of vegetable oil into a heavy-bottomed pot and add the chopped onion. Sauté over low heat for 5 minutes until translucent.
Grate a fresh carrot on a coarse vegetable grater, add it to the onion, and sauté for another 5 minutes until the vegetables are soft.
Adding canned tomatoes in their own juice to the pot.
Add canned tomatoes in their own juice to the pot and simmer the vegetables for a few minutes. Use chopped, peeled tomatoes or substitute with tomato paste.
Adding diced potatoes to the pot.
Thinly shredding white cabbage.
Adding the mushroom powder to the pot.
Peel small potatoes and cut them into cubes. Add the diced potatoes to the pot.
Thinly shred the white cabbage and add it to the other ingredients.
Sprinkle the mushroom powder into the pot. The specified amount of mushrooms yields about 2 tablespoons of powder.
Simmering over medium heat for 30 minutes, covered with a lid.
Pour about 1.5 liters (approx. 6 cups) of boiling water into the pot. Bring to a boil, season with salt to taste, and add 1-2 teaspoons of sugar. Cook over medium heat for 30 minutes with the lid on.
Adding canned beans to the borscht 5 minutes before it's done.
At the very end of cooking, adding beetroot with garlic to the borscht.
Stirring and ladling into bowls.
Five minutes before it’s done, add the canned beans to the borscht. Don’t discard the liquid from the can (this is aquafaba); it’s a useful ingredient in vegetarian and Lenten cooking and can be used to make mayonnaise and vegan baked goods.
Grate the cooked beetroot on a coarse grater. Press the garlic cloves and mix them with the grated beetroot. At the very end of cooking, add the beetroot and garlic mixture to the borscht. By the way, it tastes even better with roasted beetroot – just wrap small beetroots in foil and bake at 180°C (350°F) for 1 hour.
Stir, ladle into bowls, season with pepper to taste, and serve immediately. However, if you wrap the pot in a towel and let it rest for half an hour, it will be even more delicious as the borscht will have time to infuse.
This Lenten borscht with beans and mushrooms has all the necessary ingredients for a complete meal.
This Lenten Borscht is more than just a soup; it's a bowl full of warmth and tradition. For the most authentic experience, serve it hot with a slice of dark rye bread on the side. While traditionally served with a dollop of smetana (sour cream), a spoonful of plant-based sour cream or yogurt works beautifully to complement its rich flavors. Don't be surprised if it tastes even better the next day, as the flavors continue to meld and deepen overnight. We hope this recipe brings a touch of soulful, homemade goodness to your kitchen. Enjoy every spoonful!
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