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Borscht with Mushrooms Recipe

I will try to surprise you with borscht today.. Well, it would seem, a well-known dish, why then put it out again? I’m going to take a chance. For years I have been collecting various secrets of its preparation and, finally, this recipe appeared. I hope it will be useful for young housewives in order to win their beloved men. Don’t be afraid of a lot of steps and photos. In fact, everything is much simpler.

CourseDinner Dishes, First Course Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes
CuisineUkrainian Cuisine

Servings	Prep Time
8	5minutes

Cook Time

120minutes

Servings	Prep Time
8	5minutes

Cook Time

120minutes

Ingredients

Mushroom filling

200gram Champignons
10gram Mushroomswhite dry
2tablespoons Soy sauce
2tablespoons Vegetable oil

Beet filling

1piece Beetroot
1tablespoon Vinegar
2tablespoons Vegetable oil
1cube Broth

Tomato dressing

1piece Onion
1piece Carrot
5cloves Garlic
0,5piece Red hot pepper
Black pepper

For Borscht

Instructions

First, cook the broth. For borscht we need a delicious broth. Therefore, fill the meat with cold water so that the broth acquires maximum flavor. It is best to take a marrow bone and ribs. The traditional meat is pork, but you can use beef, chicken, turkey. Preferably with bones. Pour cold water over the meat, sprinkle with salt, put onion, parsley root and bay leaf. Cook over low heat and, of course, remove the foam. Cook pork or beef for 2.5-3 hours, poultry for 1-1.5 hours.
Strain the broth into another saucepan.
Separate the meat from the bones and set aside for now.
Now the secret of delicious mushrooms in borscht. Store-bought mushrooms, as a rule, do not have a bright taste. But I have a secret that gives them a taste. This is soy sauce, which has in its composition a natural flavor enhancer and a small pinch of dried porcini mushrooms.
The next little secret: prepare all the ingredients, and then proceed to cooking. It is necessary that there should not be a situation when the potatoes in the borscht have already boiled, and the casserole has not yet been ready, then the potatoes will inevitably fall apart. So let’s go. Cut the mushrooms into cubes.
Cut the carrots into strips or grate on a coarse grater, cut the carrots into small cubes. Peel the garlic. I like a lot of garlic. You are already deciding how much to put to yourself.
Traditionally, cabbage is cut into strips. With such cutting, it will be more convenient to eat borscht.
Cut it into strips and sprinkle with apple cider vinegar. This is done so that it does not lose its color and gives the borscht this burgundy shade.
Following my secret, which gives borscht a little creaminess thanks to potatoes. I added it to the soup twice. I cut one potato very finely (in cubes of 0.5 cm). Potatoes should become completely soft after boiling.
Send these potatoes to boiling broth over low heat. Send half of the dried porcini mushrooms there as well.
Pour a little vegetable oil into a preheated frying pan and send the mushrooms to it.
Add soy sauce.
And color the second half of the porcini mushrooms.
Fry until golden brown.
And put it in the broth. Let them languish.
Now prepare the beets. Also put it on a preheated frying pan with a small amount of vegetable oil and almost immediately pour in 1-2 ladles of broth. Simmer under the lid for just a couple of minutes and set aside. Vinegar and this is the secret of the struggle for color preservation.
Chili pepper is cut into rings, part of the garlic is cut out with plates, the rest is passed through the press.
Cut the two remaining potatoes into standard cubes, throw them into the broth.
After five minutes, put it in the cabbage broth.
And, as soon as the potatoes sink into the broth, proceed to the preparation of the filling. Fry the garlic and chili pepper in a frying pan.
Add the onion, and, so that it does not burn, it should be immediately salted.
Add the carrots. And fry for a couple of minutes.
Add tomato paste. For a brighter taste it is also necessary to fry. Also add garlic passed through the press.
Add freshly ground black pepper. Fry for another minute. Usually by this time the potatoes in the broth are almost ready.
We send tomato dressing for broth. Remove from the borscht and try one piece of potato.
If it is capable, as they say, “al dente”, that is, very slightly undercooked, then add beetroot dressing. Cook for 5 minutes, turn off and let stand for 5-10 minutes.
When serving, sprinkle with herbs.

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