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Ingredients

Adjust Servings:
40-50 g dried mushrooms
2 medium beetroots (approx. 10 cm length)
3 medium potatoes (approx. 300 g)
2 medium onions
2 medium carrots
parsley room (medium carrot size)
celery root (medium carrot size)
70 g tomato paste
¼ medium white cabbage, fresh
approx. 3 tbsp 5% vinegar or 1.5 tbsp 9%
1 tsp sugar
vegetable oil for frying
4 allspice berries
1 bay leaf
2 cloves garlic
3-4 branches dill or/and parsley or 1 tsp dried dill or/and parsley
salt
sugar
Baked Beetroot Borsch with Mushroom Broth

Baked Beetroot Borsch with Mushroom Broth

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
Cuisine:
  • 130
  • Serves 12
  • Medium

Ingredients

  • 40-50 g dried mushrooms

  • 2 medium beetroots (approx. 10 cm length)

  • 3 medium potatoes (approx. 300 g)

  • 2 medium onions

  • 2 medium carrots

  • parsley room (medium carrot size)

  • celery root (medium carrot size)

  • 70 g tomato paste

  • ¼ medium white cabbage, fresh

  • approx. 3 tbsp 5% vinegar or 1.5 tbsp 9%

  • 1 tsp sugar

  • vegetable oil for frying

  • 4 allspice berries

  • 1 bay leaf

  • 2 cloves garlic

  • 3-4 branches dill or/and parsley or 1 tsp dried dill or/and parsley

  • salt

  • sugar

Directions

Share

Baked beetroot borsch with mushroom broth is marvelous! Beside its rich flavor, which is a differential peculiarity of Ukrainian borsch and the reason why they are so popular worldwide, it has a unique note of ‘baked’ vegetables and a distinctive sweet flavor. This borsch tastes as if it was cooked over the fire. It is wonderful!

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Steps

1
Done

Bake the beetroots in the oven. Tips for baking beetroots you can read here. For this borsch, I recommend bake beetroots without foil.

2
Done

Peel the beetroots and cut into strips (4 cm length, 3 mm thick, 3-5 mm width).

3
Done

Place dried mushrooms in a bowl and cover with boiling water. Let sit 30 for minutes.

4
Done

Peel and cut potatoes into 2x2 cm cubes.

5
Done

Cut cabbage in 2-3 mm thick strips.

6
Done

In a pot, add cold water and bring to a boil over high heat.

7
Done

Take the dried mushrooms out of the soaking liquid, squeeze and cut into strips. Add the mushroom liquid to a boiling water. Bring to a boil.

8
Done

Add the potatoes, the mushrooms and the cabbage to boiling water and simmer for 15 min.

9
Done

Cut the onions into small cubes, the carrots - into quarter circles and the celery and parsley root into small 3x3 mm cubes.

10
Done

In a pan, heat 2-3 tsps oil and cook the vegetables until golden.

11
Done

To the pot, add the baked beetroots, the cooked vegetables, bay leaf, allspice and tomato paste. Bring to a boil and cook until done, approx. 5-10 min.

12
Done

Try borsch and add salt, pepper and vinegar to your taste.

13
Done

Mince or chop garlic; add to borsch.

14
Done

Add finely chopped greens and bring to a boil. Remove from heat, cover and let stand for at least 30 min.

15
Done

Borsch tastes best the next day.

How to serve:

Serve hot with sour cream, bread and salo.

How to keep:

Can be kept refrigerated for up to 5 days.

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