Lithuanian Vegetarian Borscht

Tasty porcini mushrooms and flavorful root vegetables make this borscht outstanding. This borscht is served with special boiled potatoes – what can be better?

Start with washing dried white mushrooms under cold running water. Place them into a pot, add 1 yellow onion cut in half and cover with water. Slowly bring to a boil and cook on low heat for 2 hours. Add salt 30 minutes before the broth is done.

Take the onion out and toss. Take the mushrooms out, wash under running water and cut into thin strips.

Wash the beets carefully, place into a pot, cover with water, bring to a boil and cook on medium high heat for 1 hour. Take the beetroot out, cool, peel and cut into thin strips.

Cut onion, carrot and parsley root into cubes and cook in a skillet with butter. The vegetables are done when onion becomes translucent.

Bring mushroom broth back to a boil. Add mushrooms, fried vegetables and cook for 15 minutes. Then add 1 tablespoon of white vinegar, boiled beets and salt to taste. Cook for another 15 minutes and remove from heat.

Add sour cream to every bowl when serving the borscht. Serve hot boiled potatoes separately.

You will need

For broth:

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

For borscht:

  • Beetroot – 16 oz
  • 1 medium carrot
  • ½ parsley root
  • 1 yellow onion
  • Butter – 1 tablespoon
  • White vinegar – 1 tablespoon
  • Salt – to taste

To serve:

  • Sour cream
  • Boiled potatoes

How to cook boiled potatoes

Wash and peel potatoes. Bring water to a boil and place salt, whole potatoes, onion, bay leaf into a pot. Cook for 15 minutes. Take potatoes out and dry them a little.

When serving, sprinkle boiled potatoes with ground black pepper and chopped dll.

You will need:

  • Potatoes – 2 lbs
  • Water – 3 cups
  • 1 yellow onion
  • 1 bay leaf
  • A pinch of ground black pepper
  • Chopped dill – 1 tablespoon
  • Salt – 1 teaspoon

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