Wash dry porcini mushrooms under cold running water, place them into a deep bowl, add cold water and let them soak for 8 hours. After 8 hours, take them out, wash under cold running water again and cut them into strips. Strain the water that was used to soak the mushrooms. Place your cut mushrooms into a deep pot, add strained mushroom water and bring to a boil. Let it simmer for 40 minutes on low.
Cut onions into cubes. Add butter to another pot and roast your onions until they turn translucent. Roast flour in a dry skillet until it turns golden. Add flour to a pot with onions and mix thoroughly.
Shred your green cabbage, finely chop parsley root and parsnip and cut the beetroot into strips. Add everything to your mushroom broth. Then add roasted onions with flour, bay leaves, ground black pepper and salt. Bring everything to a boil and let it simmer on low heat for 30 minutes.
Serve the borscht with rye bread toast.
You will need:
- Water – 8 cups
- Dry porcini mushrooms – 5 oz
- Beetroot – 5 oz
- Green cabbage – 8 oz
- 3 yellow onions
- 1 parsley root
- 1 parsnip
- Butter – 2 tablespoons
- All purpose flour – 1 tablespoon
- 2 bay leaves
- 1 pinch of ground black pepper
- Salt – to taste
To serve borscht:
- Rye bread toasts
This borscht is also known as: Lenten Mushroom Borscht or Vegetarian Mushroom Borscht.
Thanks VeryAndVery.com for translating