Mushroom borscht
Description
The soup is easy and quick to prepare. You can make a very tasty, rich, and extremely aromatic borscht even without meat. Use dried mushrooms for cooking—and the flavor of such borscht will win you and your family over. You can also make mushroom borscht with fresh mushrooms, but the aroma will be completely different, believe me. Mushroom borscht is actually very simple to prepare. I explained and demonstrated in detail how to do it. For those who are fasting: serve the borscht with fresh herbs, although it's delicious with sour cream in general.
Instructions
- 1
Step 1
Borscht can be made with fresh mushrooms, but it is much more delicious and aromatic when made with dried mushrooms. Soak the dried mushrooms in cold water for about two hours.
- 2
Step 2
Then slice the mushrooms into pieces according to your preference: finer or coarser, and add them to the pot with water. Bring to a boil and simmer.
- 3
Step 3
Peel the onion and carrot. Cut the onion into cubes, grate the carrot on a coarse or medium grater.
- 4
Step 4
Peel the beetroot, grate it or slice it into thin strips, then sauté in vegetable oil over low heat. Sprinkle the beetroot with vinegar or lemon juice.
- 5
Step 5
Add the onion and carrots to the sautéed beets, mix well and continue frying for about 5 minutes. You can add a pinch of salt and a pinch of sugar. Then add a little water and simmer over low heat.
- 6
Step 6
Finely chop the cabbage and add it to the pot with the mushroom broth.
- 7
Step 7
Peel the potatoes and cut them into cubes, strips — whatever you prefer. Add to the pot when it comes to a boil.
- 8
Step 8
Add tomato paste to the sautéed vegetables, mix well and simmer for about 2 minutes.
- 9
Step 9
Add the sautéed vegetables to the pot. Add salt, ground pepper, and cook for about 10 minutes. Then let the borscht steep and serve it.