This is a very peculiar vegetarian borscht recipe. Rich mushroom aroma and olives make this borscht outstanding and raisins add a new kick to the overall flavor of this vitamins packed and yummy soup.
Wash mushrooms under cold running water, place them in a pot, add one peeled yellow onion and cover with water. Slowly bring to a boil and cook for 2 hours. Add salt 30 minutes before the broth is done. Take the mushrooms out, wash them under running water and cut into thin strips. Strain the broth through a fine mesh.
Wash raisins thoroughly under running water and place into a bowl. Cover with warm water and leave to soak.
Cut yellow onion into small cubes. Choose a deep, thick walled pot and add oil and onions into it and cook on medium heat until the onion turns translucent. Cut beets into thin strips, place them in a bowl, sprinkle with vinegar and leave for a few minutes. Then add beets to the pot with onions and cook for another 5 minutes. In the meantime, shred the carrots and parsley root, add them to the pot and also add ¼ cup of broth and turn the heat to low. Stew everything until the vegetables become soft.
Fry 1 tablespoon of flour on dry skillet until flour becomes golden in color. Add this flour to a pot with vegetables and mix well. Then add tomato puree or cubed tomatoes to the pot, stir everything add slowly add mushroom broth.
Bring your broth to a boil. Add shredded cabbage, bring to a boil again and add cubed potatoes, olives, boiled mushrooms, chopped dill and salt to taste. Drain raisins, wring out the water and add them to your borscht. Bring it to a boil and cook for another 20 minutes. Remove from heat.
You will need
- Water – 10 cups
- Dried porcini mushrooms – 2 oz
- 1 yellow onion
- Salt – 1 ½ teaspoon
- Beetroot – 8 oz
- Fresh green cabbage – 16 oz
- 3 medium potatoes
- 1 carrot
- 1 parsley root
- 1 yellow onion
- Tomato puree – 2 tablespoons OR
- Vegetable oil – 2 tablespoons
- All purpose flour – 1 tablespoon
- White vinegar – 1 tablespoon
- 8 black olives
- Raisins – 2 tablespoons
- Chopped dill – 2 tablespoons
- Salt – to taste