Pleurotus Borscht
Description
Excellent borscht! Very hearty, despite having no meat ingredients. Give it a try—I think it will be quite different from the homemade borscht you're used to. Serve in bowls and enjoy.
Instructions
- 1
Step 1
Peel the potatoes. Leave one potato whole and cut the others into small cubes. Do not cut them too finely, otherwise your potatoes will become overcooked too soon.
- 2
Step 2
Peel the carrots and grate them.
- 3
Step 3
Cut the onion into cubes.
- 4
Step 4
Sauté onion in vegetable oil.
- 5
Step 5
Place the potatoes in a pot, cover with water, and put on the stove to boil.
- 6
Step 6
Grate the parsnip. I used frozen parsnip from my winter preparations.
- 7
Step 7
Add carrots to the fried onions. Mix and simmer together.
- 8
Step 8
The beetroot needs to be peeled and grated.
- 9
Step 9
Shred the cabbage.
- 10
Step 10
Add the beet to the sauté. Pour in the tomato and simmer everything together.
- 11
Step 11
Add the cabbage to the potatoes when they are almost ready.
- 12
Step 12
After about 10 minutes, add the sautéed mixture to the borscht. Cook until the vegetables are done.
- 13
Step 13
Remove one whole potato from the borscht. Mash it and return it back to the borscht. Season the borscht with salt and pepper. Bring to the desired consistency, ladle into bowls, and serve.