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

For broth:

  • Water – 10 cups
  • Dried porcini mushrooms – 2 oz
  • 1 yellow onion
  • Salt – 1 ½ teaspoon

For borscht:

  • Beetroot – 8 oz
  • Fresh green cabbage – 16 oz
  • 3 medium potatoes
  • 1 carrot
  • 1 parsley root
  • 1 yellow onion
  • Tomato puree – 2 tablespoons OR
    2 tomatoes
  • 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


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