Red Borscht with Mushroom Broth

Wash beef bones under cold running water. Place the bones into a deep pot, cover with cold water and slowly bring to a boil. Remove all foam that starts to appear, turn the heat to low and boil the broth for 4-5 hours. Add salt 30 minutes before the broth is done. Strain the broth through fine mesh or cheesecloth.

Wash dried porcini mushrooms under warm water. Then place them in a pot, cover with cold water and soak for 4-6 hours. Then boil the mushrooms in this same water for 20 minutes on low heat. Turn the heat off, cover the pot and let it stand for 2 hours. Then take the mushrooms out and strain the broth. Wash mushrooms under cold running water and save them to make mushroom toasts later.

Wash beets thoroughly and peel them. Cut in halves, place in a pot and cover with boiling water. Bring to a boil and cook uncovered for 30 minutes. Take boiled beets out, cool them down and shred. Sprinkle with a little white vinegar.

Mix sour cream and flour really well.

Bring beef broth back to a boil. Add tomato puree, mushroom broth and sour cream mixed with flour. Wait until it start to boil again, then add beets and heat it up, not bringing to a boil. Remove from heat. Add salt, black pepper, sugar and bay leaves which you should take out in 5 minutes. Let the borscht stand in a warm place for 1 hour.

Serve borscht with mushroom toasts.

You will need:

For beef broth:   

  • Water – 7 cups
  • Beef bones – 16 oz
  • Salt – 1 teaspoon

For mushroom broth:  

  • Water – 3 cups
  • Dried porcini mushrooms – 2 oz
  • Salt – ½ teaspoon

For borscht:       

  • Beets – 12 oz
  • Tomato puree – 4 tablespoons
  • Flour – 1 teaspoon
  • Sour cream – ¾ cup
  • Sugar – 1 tablespoon
  • White vinegar – ½ teaspoon
  • Ground black pepper – 1 pinch
  • 2 bay leaves
  • Salt – to taste

To serve:        

  • Mushroom toasts

How to make mushroom toasts

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