Vegetarian borsch – a detailed recipe for cooking. Share with friends: 
Photo of the dish: culinary writer Barbara Kafka Time: 2 hours. Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 30 gr dried porcini mushrooms
- 2 tbsp. l vegetable oil
- 225 gr. porcini mushrooms (trim, wipe and chop 0.5 cm thick plates.)
- 1 diced 0.5 cm large head onions
- 10 small or 7-8 medium beet root crops with tops (peel, cut into four parts and cut across, sliced 0.5 cm thick.)
- 2 peeled and sliced across, circles 0.5 cm thick. medium sized carrots
- 1 peeled and sliced across, circles 0.5 cm thick. medium-sized parsnip root
- 1 peeled and diced 1 cm. Very small (approximately 340 gr.) celery root (or 1/2 large)
- 700 gr. peeled and diced 1 cm boiled potato
- 1/2 (approximately 340 gr.) Chopped small heads of cabbage white cabbage (previously remove the stalk)
- 3 crushed, peeled and very finely chopped large clove of garlic
- 3 tbsp. l tomato paste
- 1 medium-sized chopped bunch of dill (only leaves)
- 1/4 Art. Sahara
- 1/2 tbsp. cider vinegar
- 2 tbsp. l coarse salt
- Ground black pepper to taste
- Chopped dill
- Sour cream
- Pumpkin seeds (optional)
Recipes with similar ingredients: beets, potatoes, cabbage white-headed, porcini mushrooms, carrots, parsnip root, celery root, onions, garlic, apple cider vinegar, tomato paste, sour cream, dill
Recipe preparation:
- Soak dried mushrooms in 1 cup of hot water for 15 minutes. Strain (save the infusion) and squeeze out as much liquid as possible. Strain the infusion through a fine mesh sieve. Remaining fluid (her should get about 1 cup) and keep the mushrooms separately. AT in a high narrow saucepan, heat the oil over medium heat. Put fresh mushrooms and fry, stirring occasionally, 4 min. Add onion and cook, stirring occasionally, 8 min.
- Add beets, carrots, parsnips, celery root, 8 tbsp. water and the liquid remaining from the soaking of the mushrooms. Bring to boiling. Reduce heat and cook for 5 minutes. Put the potatoes cabbage, garlic and, if used, beet leaves.
- In 1/2 tbsp. dissolve the broth tomato paste, pour again mix in borsch and mix. Bring the contents of the pan back to boiling. Reduce heat and cook for 5 minutes. Add soaked mushrooms and simmer for 5 minutes to the softness of vegetables. Remove the pan from the heat. Add dill, sugar, vinegar, salt and pepper. Put in soup bowls. on a table with chopped dill and sour cream, sprinkled with pumpkin sunflower seeds.
