Mushroom and Beet Borscht
Join me on a culinary journey to Eastern Europe with this Mushroom and Beet Borscht · a vibrant symphony of earthy beets, hearty mushrooms, and aromatic spices. Each spoonful is a testament to traditional flavours, promising a soul-warming experience that captures the essence of comfort in a bowl. Prepare to indulge in a bowl of rich history and robust taste.
Simple & Professional Tasty Recipes
Ingredients for 4 – 6 Servings
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500g fresh beets, peeled and diced
250g mushrooms, sliced
1 onion, finely chopped
2 cloves garlic, minced
2 carrots, peeled and grated
2 potatoes, peeled and diced
1 liter vegetable or beef broth
200ml sour cream
2 tablespoons olive oil
2 bay leaves
1 teaspoon caraway seeds
Salt and black pepper, to taste
Fresh dill, chopped, for garnish
Lemon wedges, for serving (optional)
Total Time
Goes Great with
Method
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- Sauté Aromatics:
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and cook for another minute until fragrant.
- Sauté Mushrooms:
- Add the sliced mushrooms to the pot. Sauté until they release their moisture and start to brown, about 5-7 minutes. Remove half of the sautéed mushrooms and set them aside for later.
- Add Beets and Potatoes:
- Add the diced beets, grated carrots, and diced potatoes to the pot. Stir well to combine with the aromatics and mushrooms.
- Pour in Broth:
- Pour in the vegetable or beef broth. Add the bay leaves and caraway seeds. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 25-30 minutes or until the beets and potatoes are tender.
- Blend Half the Soup:
- Carefully ladle half of the soup into a blender and blend until smooth. Alternatively, use an immersion blender directly in the pot. Return the blended soup to the pot.
- Season and Simmer:
- Season the soup with salt and black pepper to taste. Simmer for an additional 10 minutes to meld the flavors.
- Serve:
- Ladle the Mushroom and Beet Borscht into bowls. Top each serving with a dollop of sour cream, a sprinkle of the reserved sautéed mushrooms, and fresh dill. Serve with lemon wedges on the side, if desired.
Pro Tips- Beet Selection: Choose small to medium-sized beets for tenderness and better flavor. Look for beets with smooth skin and vibrant color.
- Mushroom Variety: Experiment with different mushroom types such as cremini, shiitake, or porcini for unique flavor profiles.
- Enhanced Aromas: Toast the caraway seeds in a dry pan briefly before adding them to the soup. This intensifies their aroma and flavor.
- Make It Ahead: Borscht tastes even better the next day. Allow it to sit in the refrigerator overnight to let the flavors meld.
- Sauté Aromatics:
Notes
Calories per Serving:
Approximately 250 calories (may vary based on specific ingredients used). Experience the warmth of Eastern European hospitality.
Goes Great with
1 hour 30 min
