This borscht is very filling and nutritious despite being strictly vegetarian. Beans are a great source of protein and mushrooms add an awesome flavor!
To start, place your beans in a deep bowl and cover with a glass of water. Leave them soaked for 5-8 hours. Boil them in the same water for 40-50 minutes and then strain the beans.
Dry porcini mushrooms need soaking, too. So you can leave them soaking in a pot simultaneously with beans. So, place mushrooms in a deep pot, cover with cold water and leave them soaking for 7-8 hours. Then, take the mushrooms out, wash them thoroughly and cut into thin strips. Strain the water you used to soak the mushrooms and pour the strained liquid back into the pot. Add cut mushrooms and cooked beans and boil the broth for 1 hour. Add salt during the last 5 minutes of boiling.
Cut beetroot, fresh green cabbage and carrots into thin strips, cut potatoes into cubes and onion into half rings. Add all the vegetables to boiling mushroom broth and cook for 20-25 minutes.
Taste for salt, add tomato juice and chopped parsley. Add butter and sour cream, wait till it starts boiling again, cover with a lid and remove from the heat.
You will need:
- Water – 7 cups
- Dried porcini mushrooms – 2 oz
- Beans – 3 tablespoons
- Beetroot – 7 oz
- Fresh green cabbage – 12 oz
- 4 medium potatoes
- 1 medium carrot
- 1 yellow onion
- Tomato juice – 1 cup
- Butter – 2 tablespoons
- Chopped parsley – 2 tablespoons
- Sour cream – 4 tablespoons
- Salt – to taste