Vegetarian borsch

soups 477 Last Update: Jul 24, 2021 Created: Jul 24, 2021 0 0 0
Vegetarian borsch
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 2 hour
  • Calories: -
  • Difficulty: Easy
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Vegetarian borsch

Ingredients

Directions

  1. Soak dried mushrooms in 1 glass of hot water for 15 minutes. Strain (save the infusion) and squeeze out as much liquid as possible. Strain the infusion through a fine mesh sieve. Keep the remaining liquid (it should make about 1 cup) and the mushrooms separately. In a tall, narrow saucepan, heat the oil over medium heat. Add fresh mushrooms and fry, stirring occasionally, for 4 minutes. Add onion and cook, stirring occasionally, for 8 minutes.
  2. Add beets, carrots, parsnips, celery root, 8 tbsp. water and the liquid remaining from soaking the mushrooms. Bring to a boil. Reduce heat and simmer for 5 minutes. Add potatoes, cabbage, garlic and, if using, beet leaves. 1/2 st. broth, dissolve the tomato paste, pour the mixture into the borscht again and mix. Bring the contents of the pot to a boil again. Reduce heat and simmer for 5 minutes. Add the soaked mushrooms and simmer for 5 minutes. until the vegetables are soft. Remove the pan from heat. Add dill, sugar, vinegar, salt and pepper. Place the soup bowls on the table with chopped dill and sour cream, sprinkled with pumpkin seeds.

Vegetarian borsch



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 2 hour
  • Calories: -
  • Difficulty: Easy

Vegetarian borsch

Ingredients

Directions

  1. Soak dried mushrooms in 1 glass of hot water for 15 minutes. Strain (save the infusion) and squeeze out as much liquid as possible. Strain the infusion through a fine mesh sieve. Keep the remaining liquid (it should make about 1 cup) and the mushrooms separately. In a tall, narrow saucepan, heat the oil over medium heat. Add fresh mushrooms and fry, stirring occasionally, for 4 minutes. Add onion and cook, stirring occasionally, for 8 minutes.
  2. Add beets, carrots, parsnips, celery root, 8 tbsp. water and the liquid remaining from soaking the mushrooms. Bring to a boil. Reduce heat and simmer for 5 minutes. Add potatoes, cabbage, garlic and, if using, beet leaves. 1/2 st. broth, dissolve the tomato paste, pour the mixture into the borscht again and mix. Bring the contents of the pot to a boil again. Reduce heat and simmer for 5 minutes. Add the soaked mushrooms and simmer for 5 minutes. until the vegetables are soft. Remove the pan from heat. Add dill, sugar, vinegar, salt and pepper. Place the soup bowls on the table with chopped dill and sour cream, sprinkled with pumpkin seeds.

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