| Description | | Mushroom borscht is served hot with just baked rolls. The home of borscht is Ukraine, but Russian cooks diversified and brought the taste to perfection. |  | | Method | | Wash mushrooms and soak in water for several hours. In a pan, put grated beet, fat, tomato paste, add some water and stew, covered until done, (add more water if needed). To mushroom water, add shredded cabbage, fried julienned carrot and onion and cook until done, then add beet. Season to taste and bring to a boil. Serve with sour cream and chopped greens.
|
|
| | Ingredients | | 2 l water.50 g dried mushrooms.200 g beet.200 g cabbage.100 g vegetable roots.1 tb tomato paste.salt.sugar.vinegar.2 tb oil.greens.sour cream. |
|
