Borsch with porcini mushrooms and kvass

2

• Time for preparing

  Contents

  • • 0.0.1 2 h
    • 0.0.2 Medium dish
    • 0.0.3 40.93kcal
    • 0.0.4 5 out of 5
    • 0.0.5 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  2 h

• Recipe difficulty
  

  Medium dish

• Energy value
  

  40.93kcal

• Rating
  

  5 out of 5

• Recipe

Delicious borsch can be prepared at home and based on kvass.

Let’s get started!

Ingredients

0/10 ingredients

• Kvass-3 liter
• Dry porcini mushrooms-150 gr.
• Onion – 2 pcs.
• 2 carrots
• Parsley root-30 gr.
• Celery root-30 gr.
• Vegetable oil-1/4 tbsp.
• Salt to taste
• Bay leaf – 2 pcs.
• Baked beets in the oven-500 gr.

5 из 5 1 2 ч2 ч 40.93

Great job

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Steps

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1. Boil the mushrooms until cooked for 40 minutes.
2. Remove from the broth, strain the broth through cheesecloth, chop the mushrooms noodles.
3. Peel the baked beets and cut into strips.
4. Pour the vegetable oil into the pan and stain on it until softened grated carrots, celery and parsley.
5. Wash, peel and chop the potatoes.
6. Boil in a small amount of water in a pan until tender potatoes, then pour a glass of strained mushroom broth. To salt.
7. Put root vegetables, sautéed in oil, as well as beets and mushrooms. Stew for 10 minutes.
8. Pour in kvass, put bay leaf, add salt. Cook for 10 minutes over low heat.
9. Serve, sprinkled with chopped chives, if desired.

Keywords:

• mushroom