Borscht with mushrooms: 3 best recipes

Lenten St. Petersburg borscht (Russian recipe)

Boil mushroom broth with roots and onions, strain. Cut the peeled beets into strips, fry in a frying pan until dark, stir and pour in hot broth. Season the borscht to taste with salt and sugar, add boiled mushrooms cut into strips, bay leaves, 5-6 peppercorns, put on fire, bring to a boil, add vinegar to taste. Serve sour cream separately.

For 4 servings:

50 g dried mushrooms, 500 g beets, 1 onion, 150 g sour cream, 1 pc. parsley and celery, salt and spices - to taste.

Kiev borscht with mushrooms (Ukrainian recipe)

Cook the soaked dried mushrooms until tender, strain, finely chop the mushrooms. Chop the beets into strips and simmer with mushroom broth. Put prepared cabbage and potatoes into a boiling mushroom broth, cook for 15 minutes, then add roots and onions sauteed with tomato puree, flour fried in oil and diluted with mushroom broth, let simmer for 5 minutes, pour in beet kvass with sugar, salt, pepper, add bay sheet and cook until done. Serve borscht with sour cream mixed with raw yolks, sprinkled with finely chopped parsley.

For 4 servings:

50 g dried mushrooms, 500 g fresh cabbage, 4 pcs. potatoes, 100 g beets, 3 parsley roots, 1.5 carrots, 2 medium onions, 2 cups beet kvass, 1 teaspoon flour, 5 tbsp. spoons of tomato puree, 5 tbsp. spoons of sour cream, 3 tbsp. tablespoons butter, 6 yolks, 4 bay leaves, ground black pepper, salt and herbs - to taste.

Borscht with mushroom broth

Home / Irina Frik’s culinary blog / First course / Borscht with mushroom broth

Today, according to numerous requests from the reading public, the time has come for “Lenten borscht”. This wonderful dish was prepared in our family by grandmothers and great-grandmothers, and my mother contributed. I remember when I prepared it for the first time, she advised me on everything (I was in fourth grade then).

Mom kept repeating that the main thing is that the kitchen is clean. Then she said that her heart was bleeding when, out of the corner of her eye, she noticed that I had peeled the carrots, washed the floors in the kitchen, cut the beets, and washed them again... that is, in my opinion, cleanliness was constant wet cleaning. In general, I worked really hard to cook my first borscht. My parents said that it turned out very tasty. Today I’ll cook some kind of two-thousandth borscht - for sure. Because the dish is very tasty and my family loves it immensely.

Let's get started: in the evening we need to do two things - sort and soak the beans, and, if we use dried mushrooms, then rinse them thoroughly and also add water. In both the first and second cases, the water should be cold. The next day we start cooking: if the water in which the beans were soaked is not completely absorbed, then it is safely drained, and the beans are washed again and put on fire. They need to be boiled to such a state that the outside of the beans still holds its shape, but the inside is already soft. When we remove it from the stove, the first preparation for our borscht is ready.

Do not pour out the water in which the mushrooms were soaked (it becomes dark). Strain thoroughly (you can even use cheesecloth) - this is the basis for the soup. Mushrooms, of course, will also be needed. But, since not everyone has dried ones, you can safely use frozen ones, which were collected and cooked in the summer; fresh champignons (which will need to be boiled first, but be sure to discard the water), canned chopped mushrooms (just not salted or pickled). By the way, if you don’t have time to cook and soak beans, you can also buy a jar of white (or red, it doesn’t matter) in its own juice or tomato sauce. The water where it was will have to be drained, and the beans will be thrown into a colander and rinsed thoroughly with water. Thus, we will lose at least part of the preservatives that the manufacturer has prepared for our consumption by putting vegetables in a jar.

Before us are boiled beans and the same mushrooms, cut into small strips. One small beet, one carrot, an onion, a stalk of celery, cabbage - all in the same chopped form. Let's start cooking: take mushroom water as a base - 2 liters (or, if the mushrooms were not dry, use the appropriate bouillon cubes); Bring the existing mushroom broth to a boil, take unrefined sunflower oil and pour a little into the frying pan. Sauté the beets there until they become shiny and place them in the boiling broth. In the same frying pan we saute the carrots and force them to repeat the same fate as the beets. We also send cabbage and beans there, and in a frying pan, at this time, fry the mushrooms and onions. Add two tablespoons of tomato paste to them and simmer thoroughly. As a result, everything goes briskly into the pan, boils together and is soon ready.

I used to add potatoes to this dish, but now I don’t do that. It seems to me that she is superfluous here. But the following are quite appropriate: peppercorns for dressing (a teaspoon), a bay leaf (a couple) and salt. The main thing is not to forget that if we make the soup base in cubes, then they already contain salt. When serving, you can add greens that you like.

Lenten borscht can be eaten hot, but it acquires a special taste only the next day when cold - I highly recommend trying it. Bon appetit to you! And you can send all your wishes and feedback, to which I will certainly listen, to the email address - Thank you!

Borscht with mushrooms and herring

Boil pre-soaked dried mushrooms in the same water and chop. Bake the beets in the oven, peel and cut into strips. Chop the onions, carrots and parsley root and fry in oil. Boil fish broth, mix it with mushroom broth, bring to a boil, add shredded cabbage, after 15 minutes - beets and fried vegetables, boiled mushrooms, add salt and cook for another 15 minutes. Place skinless and boneless herring fillet cut into pieces in the borscht and simmer for several minutes. Before serving, sprinkle the borsh with finely chopped herbs.

For 4 servings:

100 g fresh or 25 g dried mushrooms, 125 g fish, 150 g beets, 60 g herring, 100 g fresh cabbage, 1 small onion, 2 tbsp. spoons of vegetable oil, 20 g of parsley roots, parsley and salt - to taste.

Mushroom borscht

Continuing the topic of mushroom soups, started in the last issue, I cannot mention our guest today - mushroom borscht.

In general, our ancestors quite often replaced meat in soups or other dishes with mushrooms. This is partly due to different fasts, when you simply cannot eat meat, and partly due to the standard of living. Indeed, meat is expensive, and the forest is nearby - so our enterprising ancestors took advantage of this circumstance, especially since mushrooms themselves are also quite a nutritious product.

We enjoy eating hodgepodge with mushrooms, pies with them, various fried variations and, of course, soups. Today I’ll tell you how we made mushroom borscht. The only thing where we deviated from the classic recipe was in the mushrooms themselves. There are plenty of white ones during the day now, but there are plenty of champignons and oyster mushrooms, which we decided to take advantage of.

Champignon
Oyster mushrooms
Carrot
Onion
Cabbage
Beet
Sour cream
Tomato paste
Salo
Garlic
Lavrushka
Black and allspice
Greenery
Salt

First of all, chop the mushrooms, throw them into water (about 2 liters for this amount), bring to a boil and cook over low heat for about half an hour:

While the mushroom broth is cooking, chop the remaining ingredients. beets and carrots - three on a coarse grater, cabbage cut into small pieces, onions - smaller, lard chopped with garlic:

Fry carrots, onions and beets in a frying pan for about fifteen minutes:

Then cover the beauty with a lid and simmer over low heat for twenty minutes (here fans can add a little sugar - literally a tablespoon):

When the broth is cooked, pour the cabbage into it, bring to a boil and cook for 20 minutes:

Now we throw lard, bay leaf and pepper into the borscht, taste, add salt and leave to cook for another fifteen minutes:

After which we let our borscht rest for about ten minutes, while we set the table, chop the greens and invite the hungry eaters.

Borscht with mushrooms and pies (Slovak recipe)

Boil the beets in their skins, peel and cut into strips, cook a broth from the bones, finely chopped mushrooms and slices of vegetables, adding bay leaves and black pepper. Add vinegar, flour fried in oil, add beets. Boil again for 10-15 minutes, add salt and sugar.

Serve with meat pies.

For 2 liters of water - 200 g of raw mushrooms, 250 g of pork or beef bones, 30 g of vegetable oil, 300 g of vegetables (cabbage, carrots, onions, potatoes, tomatoes, sweet peppers, coriander), 500 g of beets, 3 pcs. bay leaf, 10 black peppercorns, 2 tbsp. spoons of vinegar, 1 tbsp sugar, salt.

Recipe for borscht from young beetroot with champignons / cook.ru

fresh champignons – 200g
beet tops – 800g
flour - 3 tsp.
sour cream - to taste
beets - 1 pc.
dill parsley greens - to taste
vegetable oil - 2 tbsp.

Chop the champignons and cook in salted boiling water. Chop young beetroot and boil in salted boiling water. Brown a few tablespoons of flour from the table with a spoon of butter, combine with champignons, beetroot and their decoctions, and boil. Add a tablespoon of butter, sour cream, salt, grated raw red beet juice. Warm through without boiling. Add chopped dill and parsley. Serve sour cream

photo recipes step by step...

Borscht with prunes

Borscht with dried mushrooms

Borsch

Lean dumplings-Krucheniki Other recipes:

Borscht with pollock
Borscht with smelts in Pskov style
Borscht with green peas and gogoshars
Borscht with croutons
Belarusian borscht
Borscht with spinach
Green spring borscht with fish

Borscht with mushrooms and prunes (Ukrainian recipe)

Boil the mushroom broth, let it sit, strain, cool the mushrooms, cut into strips, and put in the broth. Add stewed chopped beets, tomato puree, soup roots and onions sautéed in butter and flour, chopped into strips, potatoes in large pieces, washed prunes and cook the borscht over moderate heat, add salt, spices, sprinkle with parsley.

For 4 servings:

100 g dried mushrooms, 400 g beets, 400 g potatoes, 400 g cabbage, 1 pc. carrots, parsley, onions, 2 tbsp. spoons of tomato puree, 100 g prunes, 100 g butter, 1 teaspoon flour, salt and spices - to taste.

Borscht with mushrooms without cabbage

Cook broth from dried mushrooms or from fresh ones, which are well pre-simmered in butter with finely chopped table roots; Chop separately cooked beets into thin strips, sprinkle with lemon juice or vinegar and lightly fry, cut potatoes into oblong pieces, boil in broth until soft, add finely chopped onion, flour mixed with a little cold water, salt and cook all together for 10 minutes; Stew the tomato puree, add it to the broth along with the beets and bring to a boil. Serve, top with sour cream and sprinkle with chopped parsley, dill, and celery.

Mushroom borscht ingredients

600 g fresh or 80 g dried mushrooms,
4 tablespoons butter,
4 onions,
6 small beets,
10 potato tubers,
2 teaspoons flour,
4 tablespoons sour cream,
6 tablespoons of greens,
2 tablespoons tomato shore,
Table roots, herbs, salt to taste.

Borscht in Czech style

The peeled beets are cut into slices, salted, poured with cold water so that the beets are completely covered, boiled a little, removed from the heat and kept for several days until the beets ferment.

Sauté onion and celery in pork fat, boil soaked dried mushrooms and cut into strips, chop cabbage, cut tomatoes into slices. Cut the fatty pork into cubes, pour in fermenting beetroot infusion mixed with water (1:1) and cook until soft. Add pickled beets (from the infusion), mushrooms, tomatoes, sautéed roots, season with toasted flour and cook until tender. Before finishing cooking, add salt and, if necessary, add a little vinegar. Borscht should be served with sour cream.

3-5 dried mushrooms, 100 g pork, 50 g beets, 50 g fresh cabbage, 1/2 onion, 10 g celery root, 20 g tomatoes, 1 teaspoon flour, 1/2 tbsp. spoons of pork fat, 1 tbsp. spoon of sour cream, salt, vinegar.

A simple recipe for borscht with oyster mushrooms

Red borscht with the addition of oyster mushrooms turns out special - aromatic with a sweet aftertaste. It cooks very quickly and is almost the same as classic soup. Oyster mushrooms are best suited for this recipe, but other aromatic mushrooms will also work well.

Ingredients:

400 grams of pork pulp;
half a head of cabbage;
5 potatoes;
300 grams of oyster mushrooms;
one onion;
medium-sized beets;
one carrot;
50 grams of tomato paste;
30 milliliters of sunflower oil;
herbs and seasonings to taste.

Cooking steps:

Wash the pork thoroughly, cut off the excess fat layer and cut into medium-sized cubes.
Fry the meat in a heated frying pan with the addition of vegetable oil.
After this, pour hot water over the pork and put it on fire. This procedure “seals” the surface of the meat and does not deprive it of its juiciness.
Prepare the borscht fry from beets, onions, carrots and tomato paste. Cut the onion into thin half rings, carrots and beets can be cut into strips or grated for Korean carrots. Sauté vegetables over medium heat, add tomatoes and simmer for about fifteen minutes. Add spices and herbs to them, cover with a lid.
Cut the potatoes into small cubes.
Rinse the mushrooms under ice water and chop into pieces the same size as the potatoes. Fry until golden brown on the surface.
Finely chop the cabbage into strips.
Add potatoes and cabbage to the broth with meat. After the potatoes are cooked, place the fried potatoes and mushrooms in the broth and cook until tender. Let it sit for about half an hour under a closed lid, serve with sour cream and herbs.

Borscht in Polish

Beat the meat on both sides and cook for 20 minutes in bread kvass (half the norm). Add chopped roots, beets and mushrooms into cubes. Place sliced sausage on top, then slices of bread, pour the remaining kvass over everything, add salt and pepper, cook until soft, then strain. Divide the meat and sausage with mushrooms into 4 parts, place on plates and pour in liquid seasoned with sour cream and garnished with herbs.

For 4 servings:

100 g of fresh mushrooms, 300 g of beef, 100 g of fatty pork, 80 g of beets, 10 g of parsley roots, 10 g of celery roots, ground black pepper, salt and herbs - to taste.

Gardener's borscht (Polish recipe)

Grate the peeled edges and simmer in vegetable oil, then combine with cabbage and potatoes, shredded and boiled in salted water, add mushrooms. Peeled and diced beets are kept in bread kvass for 2 hours, then boiled until soft and caraway seeds are added. Combine beets and vegetables, bring to a boil, simmer over low heat. Add light browning made from flour and the remaining (second part) vegetable oil. After 10 minutes, remove the borscht from the heat, sprinkle with ground black pepper and herbs. When serving, you can offer sour milk separately.

For 4 servings:

100 g pickled mushrooms, 250 g fresh cabbage, 150 g beets, 40 g white root, 200 g potatoes, 2 cups bread kvass, 4 tbsp. spoons of vegetable oil, 2 tbsp. spoons of flour, ground black pepper, salt, dill and parsley, cumin - to taste.

Cabbage soup cooked with porcini mushrooms

Ingredients:

Potatoes – 2 pieces
Onion – 1 piece
Carrots – 1 medium size
Porcini mushrooms – 200 grams
Flour – 1 tablespoon
Vegetable oil – 2 tablespoons.
Vegetable bouillon cube – 1 piece. (if desired, you can do without it)
Tomato paste – 1 tablespoon.
White cabbage – 250 grams.
Bell pepper – 0.5 pieces.
Garlic – 1 clove
Dill and parsley – 10 scales
Parsnip root, optional.

Preparation:

Cut the mushrooms into medium-sized pieces.
Shred bell pepper and cabbage into medium strips
Cut the potatoes into medium cubes.
Chop the onion into half rings.
Grate the carrots and parsnip root (if you are using it) on a coarse grater.
Heat the flour in a dry frying pan until golden brown and have a pleasant, slightly nutty smell.
Heat one and a half liters of water and add mushrooms there. Cook for half an hour over low heat.
At this time, heat the oil in a frying pan and fry the bell pepper in it for one minute, then add the onion there and fry until transparent, now add the carrots to the onion and fry until tender, at the very end add tomato paste to the vegetables and keep for another minute. fire and turn off the flame.
Add potatoes to the mushroom broth and cook for five minutes.
Add cabbage to the pan and cook until half cooked.
Now add the sauté, salt, garlic, flour diluted in a small amount and continue cooking.
At the end, add the greens and heat for one minute.
Remove from heat and let sit for ten minutes.
Serve with sour cream.

These recipes are not difficult to prepare, but they are still more labor-intensive than, say, chicken noodle soup. But all fall and winter soups are a little labor intensive. But they also have a richer taste. I think it's worth a try. Enjoy your meal. And see you on the site.

Borscht with duck and sausages (Polish recipe)

Cut the beets, leeks, celery root and parsley into strips, chop the onions and sauté everything in melted butter. In the meat broth, add shredded cabbage, lightly fried duck, beef brisket boiled in the broth until half cooked, boiled dried porcini mushrooms, cut into slices or strips, and cook the borscht over low heat until tender. 10 minutes before the end of cooking, add sauteed vegetables, a bunch of herbs with marjoram, bay leaf, cloves and salt into the borscht. Remove the finished meat products from the broth, season it with a mixture of sour cream and beet kvass. When serving, place a piece of duck, brisket, sausage and herbs on a plate and pour over the borscht.

For 4 servings:

20 g mushrooms, 120 g duck, 120 g breast, 100 g sausages, 100 g cabbage, 400 g beets, 1 onion, 100 g leeks, 20 g each parsley and celery roots, 3 tbsp. spoons of ghee, 4 tbsp. spoons of sour cream, 200 g of beet kvass, bay leaf, cloves, marjoram, herbs, salt - to taste.

Ingredients and how to cook

ingredients for 5 servings or - the number of products for the servings you need will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	72 kcal
Belkov:	3 g
Zhirov:	4 g
Carbohydrates:	7 g
Used:	21 / 29 / 50
N 86 / C 0 / B 14

Cooking time: 50 min

Starolitovsky borscht (an old Lithuanian recipe)

Boil the meat borscht with onion, 1/2 carrot and parsley until the meat is cooked, then remove it from the broth. Divide the beef into 2 parts. Make minced meat from one, cut the other together with the ham into small equal pieces. Bake the beets in their skins until half cooked, peel and cut into strips; Cut turnips, cabbage, apple into strips, combine with beets and boil in meat broth until tender. Boil the mushrooms separately. Combine the broth with broth, and use the mushrooms to fill the koldunay.

To prepare koldunay, knead stiff unleavened dough, roll out into a layer 1-2 mm thick, cut into 4x4 cm squares and form small dumplings (koldunay), filling half of them with mushroom filling, and the other half with fried lard cubes with a small addition of minced meat. boiled beef. Fry the sorcerer with mushrooms in oil, but do not fry with lard and meat.

Add kvass to the meat and mushroom broth with vegetables, add salt, bring to a boil, add the raw ones first, and after 3-4 minutes. - fried sorcerer, after 5-7 minutes. put the boiled meat and spices and keep on low heat for another 3-4 minutes.

For 1.5 liters of water - 500-750 g of beef (brisket), 300 g of ham, 100 g of smoked pork lard, 2 beets, 1 head of kohlrabi, 1 carrot, 2 large turnips, 1 Antonov apple, 1/2 liter of beet brine or beet kvass or 1/2 liter of caraway kvass, 1 onion, 1/2 cup of sour cream, 1 parsley root with herbs, 1 teaspoon of dry marjoram, 1-2 tbsp. spoons of fresh chopped dill, 1/2 teaspoon of caraway seeds, salt.

For the sorcerer test:

1-2 cups flour, 1 egg, 2 yolks, 1/2 teaspoon salt, 3 tbsp.
spoons of onion juice. For mushroom filling:
10 dry porcini mushrooms, 2 eggs, 1 onion, 1 tbsp. spoon of butter. For meat filling: 250 g meat, 100 g lard, 2 teaspoons marjoram, 1 onion, 1/2 teaspoon black pepper.

Mushroom farming

This is an old family recipe for very tasty borscht with mushrooms, it is especially good on hot summer days. This borscht is also suitable for fasting. The process of preparing it is very long and painstaking, but the result will exceed all expectations. For cooking, mushrooms can be used either fresh or dried. Dried porcini mushrooms are best - they add a unique flavor to the dish.

Fresh oyster mushrooms are good - in terms of taste, they are not much inferior to the same porcini mushrooms, and you can buy them on the market even in winter. It is not recommended to use champignons - they practically do not add any flavor to the borscht. But still, I repeat, dried porcini mushrooms are best.

Necessary ingredients: - 2 liters of water - 5-6 dried mushrooms or 0.5 kg fresh - 200g white beans - 1 medium-sized beet - 1-2 carrots - 1-2 onions - 1 tbsp tomato puree - 100g sunflower oil - 3- 4 medium potatoes - 200g white cabbage

Before cooking, rinse dried mushrooms thoroughly, then pour cold water for 2-3 hours and boil in it without salt over low heat for one hour.

Fresh mushrooms are boiled in the usual way. Then we remove the mushrooms from the broth, place them in a colander to allow the liquid to drain and cut them into medium-sized pieces - this is important, since the mushroom should be visible in the borscht and felt when eating. White beans are needed because the red bean broth will be cloudy brown and this will spoil the appearance of the borscht. Beans are usually soaked for 2-3 hours before cooking. But you can boil it over low heat without pre-soaking, adding cold water as it boils. This is a more labor-intensive and time-consuming process, but the beans will be more tender and tasty. Peel the beets, chop them into strips, then put them in a deep frying pan, add 50 g of sunflower oil, 100 g of mushroom broth, tomato puree, 1/2 teaspoon of sugar and a teaspoon of citric acid on the tip, cover and simmer over very low heat for about 1 5-2 hours, stirring occasionally. Pour the mushroom broth into the almost finished beans, bring to a boil and add the stewed beets, cook over low heat for 15-20 minutes.

Place finely chopped carrots and finely chopped onions in a frying pan, add the remaining 50 grams of vegetable oil and simmer over very low heat for 10 minutes, stirring constantly, then add to the cooking borscht and cook for 10-15 minutes. Cut the potatoes into small cubes, add to the borscht and cook for another 15 minutes. Shred the cabbage into chalk strips, it’s more beautiful if the strips are long, add to the borscht, bring to a boil and cook over very low heat for 40 minutes. 5 minutes before the end of cooking, add salt to taste, but it is important not to oversalt, because the salt will take away the flavor of the mushrooms.

Turn off the heat, cover the pan with a lid and cool. After this, the borscht with mushrooms is placed in the refrigerator overnight - this is very important, since during this time it seems to be completely saturated with the mushroom aroma.

The cooking process turned out to be quite long, but when you remove the lid of the pan, the smell of borscht will show that you have not wasted your time. Bon appetit.

Lenten borscht with fried crucian carp (Russian recipe)

Pour water over various roots and cook the broth, strain, and boil mushrooms and beans separately. Sprinkle the crucian carp with flour and fry in vegetable oil. Pour the strained decoction of mushrooms and beans into the broth, add chopped mushrooms, beans, chopped roasted red beets, some potatoes, digested beet kvass, add salt and cook. Later add crucian carp, a few olives, boil, season with flour and vegetable oil, sprinkle with chopped herbs.

Products for this dish are taken in arbitrary quantities.

(Mushrooms and spices)