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    • Borscht with meatballsBorscht recipes with meat added in the form of meatballs. This borscht variety is especially loved by kids. Meatballs can be added to any borscht – green or classic red with beets.
    • Borscht with bone-based brothThese recipes start with beef bones as a base. Slow cooking beef bones makes the broth very thick, flavorful and savory. Fresh green cabbage, potatoes or beans, carrots, onions and of course beets add a variety of flavors to the most popular beetroot soup in the world.
    • Cold BorschtCold borscht is also known as Summer borscht or Chilled borscht. Cold borscht is very popular in summer months – it’s refreshing, has a kick of lemon and dill and is often served with boiled eggs and sour cream.
    • Poultry BorschtDuck, chicken, turkey and goose are used in poultry borscht recipes. Lighter than beef or pork soups, poultry borscht is packed with vitamins and flavors of various fresh vegetables and greens.
    • Mushroom BorschtMushroom 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.
    • Vegetable BorschtVegetarian borscht is not less flavorful, warm, hearty and filling than a meat borscht. Packed with the earthy notes of beets, fresh cabbage, root vegetables and sometimes mushrooms, vegetable borscht is a perfect alternative to a pork of beef soup.
    • Borscht without beetsIs borscht without beetroot still a borscht? You bet! Flavorful and authentic Ukrainian borscht recipes that happen to have no beets but otherwise boast full flavor and amazing taste
    • Ukrainian BorschtHistorically correct and authentic Ukrainian borscht recipes some of which date back to 13th century. Some recipes call for beetroot brew, bread kvass, sauerkraut or fermented beets. As authentic as it gets!
    • Green BorschtGreen borscht is also known as White Borscht or Sorrel Soup. Spinach, collard greens and mustard greens are also widely used. Green borscht is light, loaded with vitamins, greens and bright flavors. This spring season soup can be meaty or vegetarian.
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Mushroom Borscht

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.

Mushroom Borscht

Borscht with Mushrooms and Dried Prunes

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…

By Victoriia Revenko, 5 years ago
Mushroom Borscht

Mushroom Borscht with Onions

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…

By Victoriia Revenko, 5 years ago
Mushroom Borscht

Lenten Borscht with Mushrooms

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…

By Victoriia Revenko, 5 years ago
Mushroom Borscht

Mushroom Borscht with Beans

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…

By Victoriia Revenko, 5 years ago

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