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 Borscht with Mushrooms Recipe
A classic recipe of one of the Ukrainian red lean borscht. The soup turns out very tasty. Mushrooms give the dish a special zest. Try to cook, you will like it.
Course Children's Food Ideas, First Course Dishes, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Ukrainian Cuisine
Prep Time 5 minutes
Cook Time 180 minutes
Servings
Ingredients
Course Children's Food Ideas, First Course Dishes, Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Ukrainian Cuisine
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, rinse the mushrooms and cook for 40 minutes.
    Soak the mushrooms for 2 hours in cold water. After that, drain the water, rinse the mushrooms and cook for 40 minutes.
  2. For cooking vegetables.
    For cooking vegetables.
  3. We work with three frying pans. First, fry onions and carrots in a frying pan, add tomato puree, and simmer well. In the second, stew the beets, then dilute with mushroom broth, cook for 10 minutes. Pour the mushroom broth into the third frying pan, lightly fried flour, and let it boil.
    We work with three frying pans. First, fry onions and carrots in a frying pan, add tomato puree, and simmer well. In the second, stew the beets, then dilute with mushroom broth, cook for 10 minutes. Pour the mushroom broth into the third frying pan, lightly fried flour, and let it boil.
  4. Strain the broth. Cut the mushrooms into small pieces. Add cabbage and potatoes to the boiling broth. Cook for 15 minutes.
    Strain the broth. Cut the mushrooms into small pieces. Add cabbage and potatoes to the boiling broth. Cook for 15 minutes.
  5. A few words about beet kvass. A good part of Ukrainian borscht is prepared on beet kvass. I prepared it as follows: I put 3 medium-sized beets on a liter jar, grated one of them, filled it with cooled boiling water and left it in a warm place for 8 days for fermentation. Now I will pour about 0.5 ml of kvass into the soup and add the cooled boiled water back into the jar.
    A few words about beet kvass. A good part of Ukrainian borscht is prepared on beet kvass. I prepared it as follows: I put 3 medium-sized beets on a liter jar, grated one of them, filled it with cooled boiling water and left it in a warm place for 8 days for fermentation. Now I will pour about 0.5 ml of kvass into the soup and add the cooled boiled water back into the jar.
  6. In the boiling broth, we put the spasered 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 the boiling broth, we put the spasered 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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