Borscht with white mushrooms
Description
The soup is easy and quick to prepare. So how do you make borscht with white mushrooms at home? It's very simple! Just follow the step-by-step recipe with photos below, and you'll definitely succeed. It's important to note that before cooking, you should soak the white mushrooms in water (at least 2–3 hours). Serve the finished borscht sprinkled with fresh herbs, accompanied by sour cream and bread. Have a wonderful day!
Instructions
- 1
Step 1
Soak the white mushrooms in cold water for several hours beforehand. Wash and peel the vegetables thoroughly. Cut the carrots and beets into thick matchsticks. Dice the onion and potatoes. Shred the cabbage.
- 2
Step 2
Drain the water from the mushrooms. Place a large pot with 3.5 liters of water on the stove and bring to a boil. Add the mushrooms and salt. Cook over medium heat until the mushrooms become tender.
- 3
Step 3
Now add the potatoes and bay leaf. Cook over medium heat for about 10 minutes. Add the cabbage and cook for another 7-8 minutes.
- 4
Step 4
Heat vegetable oil in a frying pan. Sauté the onion and carrot until golden brown, then add the sautéed vegetables to the pot.
- 5
Step 5
Simmer the beets for 7-8 minutes in a pan with tomato paste. Then transfer the beets to a pot. Add minced garlic and herbs to the borscht. Don't forget to add salt and pepper. Cook the borscht until done, then remove from heat and let it steep for 10-15 minutes.
- 6
Step 6
Done!