This is a great easy soup bursting with mushroom flavor! With beans and potatoes, this soup is rich in protein and carbohydrates which will give you warmth and energy for the day.

Soak pinto beans in cold water for 5 hours. Strain the water and boil them in gently simmering water for around 2 hours. You can also use canned beans if you like.

Start off by soaking dried mushrooms intended for broth for 1 hour. Drain the water, wash the mushrooms under running water. Place your mushrooms, carrot and onion in a pot, cover with cold water. Bring to a boil, turn the heat down to low and keep simmering for 1 hour. Add salt 5 minutes before the broth is done. Strain the broth through a fine mesh and return into the pot. Discard the vegetables.

Prepare the mushrooms intended for soup. Soak dried mushrooms in water for 20 minutes. After that, roughly chop them and set aside.

Peel potatoes and cut them into cubes. Then, peel carrots and onions. Shred the carrots with a shredder and cut onions into cubes. Add 2 tablespoons of vegetable oil to a skillet and add cubed onions. Cook them on medium heat until they become translucent. Then add shredded carrots and cook on medium heat for 7 minutes. Lastly, add chopped mushrooms and tomato paste along with 1/4 cup of water. Cook, stirring often, for 15 minutes.

Bring the broth to a boil. Add chopped mushrooms, potatoes and boiled/canned beans. Cook on medium heat for 15 minutes. Then add your sautéed vegetables and keep simmering for another 10 minutes. Taste for salt and add any, if needed. Add a dash of smoked paprika in the end. Turn the heat off and let stand for around 10-15 minutes before cooking.

Serve warm, topped with fresh dill or spring onions.

You will need:

For broth:

  • Water – 5 cups
  • Dried porcini mushrooms – 3 oz
  • Salt – 1 teaspoon
  • 1 carrot
  • 1 onion

For borscht:

  • 2 medium potatoes
  • pinto beans – 5 oz
  • yellow onion – 3 oz
  • carrot – 3 oz
  • tomato paste – 1 tablespoon
  • dried porcini mushrooms – 3 oz
  • garlic – 1 clove

For this recipe you can use whatever dried mushrooms you have on hand: oyster, shiitake, chanterelle, etc.


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