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Borscht with Mushrooms Recipe
The classic recipe of one of the Ukrainian red lean borscht. The soup is very tasty. Mushrooms give the dish a special feature. Try to cook you will like
Prep Time 5 minutes
Cook Time 180 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 180 minutes
Servings
Ingredients
Instructions
  1. Soak the mushrooms for 2 hours in cold water. After that, drain the water, wash the mushrooms and boil for 40 minutes.
    Soak the mushrooms for 2 hours in cold water. After that, drain the water, wash the mushrooms and boil for 40 minutes.
  2. To prepare the vegetables.
    To prepare the vegetables.
  3. We work with three pans. First pan fry the onion with the carrots, add the tomato puree, a good simmering. In the second - simmer the beets, then dilute with mushroom broth, boil for 10 minutes. In the third pan slightly roasted the flour pour mushroom broth, give boil.
    We work with three pans. First pan fry the onion with the carrots, add the tomato puree, a good simmering.
In the second - simmer the beets, then dilute with mushroom broth, boil for 10 minutes.
In the third pan slightly roasted the flour pour mushroom broth, give boil.
  4. Filter the broth. Mushrooms cut into small pieces. In boiling broth add cabbage and potatoes. Cook for 15 minutes.
    Filter the broth. Mushrooms cut into small pieces. In boiling broth add cabbage and potatoes. Cook for 15 minutes.
  5. A few words about beet kvass. On beet kvass is preparing good part of Ukrainian borscht. I prepared it as follows: on a liter jar I put 3 medium-sized beets, one of them rubbed on a grater, poured chilled boiling water and left in a warm place for 8 days for fermentation. Now I will pour about 0.5 ml of kvass into the soup and add chilled boiled water back to the jar.
    A few words about beet kvass. On beet kvass is preparing good part of Ukrainian borscht. I prepared it as follows: on a liter jar I put 3 medium-sized beets, one of them rubbed on a grater, poured chilled boiling water and left in a warm place for 8 days for fermentation. Now I will pour about 0.5 ml of kvass into the soup and add chilled boiled water back to the jar.
  6. In boiling broth lay spasserovannye onions with carrots, flour, beets, mushrooms, beet kvass and add a spoonful of sugar (to taste). Try! Depending on taste preferences add either sugar or kvass. Cook for another 5 minutes. Add salt, pepper,Bay leaf.
    In boiling broth lay spasserovannye onions with carrots, flour, beets, mushrooms, beet kvass and add a spoonful of sugar (to taste). Try! Depending on taste preferences add either sugar or kvass. Cook for another 5 minutes. Add salt, pepper,Bay leaf.

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