Mushroom borscht is very popular in Western regions of modern Ukraine and Carpathian mountains. Mushrooms add some forest aroma and, if used in vegetarian borscht recipes, provide that hearty and thick flavor without using meat.
Wash dried porcini mushrooms under cold running water, place them into a deep pot, add an onion cut in halves, add cold water and bring to a boil. Reduce heat to low and let the broth simmer for 2 ½ hours. Add salt when the broth is almost done. Strain Read more…
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 Read more…
Wash dried porcini mushrooms thoroughly, place into a pot, add 1 onion cut in halves and cover with cold water. Bring to a boil and let it simmer for 2-2 ½ hours. Add salt when mushroom broth is ready. Take mushrooms out of the pot, wash under cold running water Read more…
If you love mushrooms you will love this borscht! This recipe calls for beans as the protein so this recipe is excellent for vegetarians. Before you start cooking the borscht, place white beans into water and soak them for 6-8 hours. Take your beetroot, leeks, yellow onions and parsley root Read more…