Polish Borscht recipe

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Ingredients

6 dried wild mushrooms
8 medium beets, trimmed
4 quarts water, or more as needed
2 onions, chopped
2 cloves garlic, halved
10 whole allspice berries
4 bay leaves
salt and freshly ground black pepper
5 tablespoons vegetable oil
1 lemon, juiced
1 bunch fresh parsley, chopped

Nutrition Info

107.1 calories
carbohydrate: 11.1 g
cholesterol: : -
fat: 7.1 g
fiber: 3.1 g
protein: 1.9 g
saturatedFat: 1.1 g
servingSize: -
sodium: 84.9 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place dried mushrooms in a bowl, cover with cold water, and soak for 30 minutes. Drain.

  2. While mushrooms are soaking, place beets in a pot, cover with water, and bring to a boil. Reduce heat and simmer until tender, about 30 minutes. Drain and cool until easily handled. Peel and slice beets.

  3. Place sliced beets in a large pot and cover with 4 quarts water. Add drained mushrooms, onions, garlic, allspice, bay leaves, salt, and pepper. Stir in oil and lemon juice. Simmer over medium heat for 30 minutes. Garnish with parsley.

Recipe Yield

10 servings

Recipe Note

This delicious vegetarian borscht is made with beets and dried mushrooms and is a traditional dish in Poland on Christmas Eve. For extra flavor, add some garlic if you like. For a heartier soup, you can add dumplings.

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