Follow these steps for perfect results
dried mushrooms
water
onion
chopped
vegetable oil
beets
medium, chopped
carrot
chopped
celery
chopped
cabbage
chopped
salt
to taste
pepper
to taste
onion
whole
bay leaf
peppercorns
lemon juice
tomato paste
Soak dried mushrooms in 3 cups of water for 1 hour to rehydrate.
Strain the mushroom mixture through a cloth, reserving the mushroom stock.
Thoroughly wash the rehydrated mushrooms and set aside.
In a large pot or Dutch oven, sauté the chopped onion in vegetable oil until golden brown.
Add the chopped beets, carrot, and celery to the pot and cook for 5 minutes.
Pour in 6 cups of boiling water.
Add the whole onion, bay leaf, peppercorns, lemon juice (or vinegar), and tomato paste to the pot.
Simmer the mixture for 15 minutes.
Add the chopped cabbage and simmer for an additional 20 minutes, or until the cabbage is tender.
Remove the whole onion, peppercorns, carrots, and bay leaf from the soup.
Pour in the reserved mushroom stock and season with salt and pepper to taste.
Allow the borsch to cool slightly to let the flavors meld.
Serve the borsch cold or reheated.
Garnish each serving with the reserved mushrooms and a dollop of sour cream.
Expert advice for the best results
Add a dollop of sour cream or yogurt before serving for extra creaminess.
Adjust the amount of lemon juice or vinegar to suit your taste.
For a richer flavor, use beef or vegetable broth instead of water.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a bowl, garnished with sour cream and fresh dill.
Serve with a side of crusty bread.
Serve cold in the summer for a refreshing soup.
The acidity of the Riesling complements the sourness of the borsch.
Discover the story behind this recipe
A staple soup in many Eastern European countries, often associated with family traditions and celebrations.
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