Honey agaric mushrooms are very interesting in flavor and texture. They are small and crunchy, which adds a new twist to this green borscht. Plus, this recipe calls for golden beets instead of red ones so it’s definitely a borscht you need to try!
Wash honey agaric mushrooms thoroughly, place into a pot and cover with cold water. Bring to a boil. Remove from heat as soon as it boils and foam starts to appear on the surface. Pour the water out, remove mushrooms from the pot and wash under running water again. Place mushrooms into a clean pot, add fresh water and 1 whole onion. Bring to a boil and cool mushrooms on medium low heat for 40 minutes. Add salt 5 minutes before the broth is done. Take the mushrooms out and cut into small pieces. Strain the broth.
Cut beets into small cubes and place into a little pot. Add 4 tablespoons of mushroom broth, vinegar, sugar and oil. Cover with a lid and let it stew for 1 hour, stirring occasionally.
Cut carrots, parlsey root and onion into small cubes. Heat oil on a skillet and add root vegetables and mushrooms there. Turn the heat down to medium low and cook everything until the vegetables become light golden in color.
Wash sorrel and spinach into thin strips.
Bring the broth back to a boil. Add cubed potatoes, fried vegetables and cook for 15 minutes. Then add sorrel, spinach, stewed beetroot, bay leaves, peppercorns and salt to taste. You may serve the borscht with a quarter of a boiled egg and chopped dill.
You will need:
For broth:
- Water – 6 cups
- Fresh honey agaric mushrooms – 8 oz
- 1 yellow onion
- Salt – 1 1/2 teaspoon
For borscht:
- Golden beets – 10 oz
- 1 carrot
- 3 medium potatoes
- 1 parsley root
- 1 yellow onion
- Sorrel – 8 oz
- Spinach – 8 oz
- Vegetable oil – 3 tablespoons
- Sugar – 1 teaspoon
- White vinegar – 1 tablespoon
- 4-5 peppercorns
- 2 bay leaves
- Salt – to taste
- Optional – 2 boiled eggs
- Optional – chopped dill
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