VEGAN

Vegetable Borscht with Pickled Mushrooms

Soups | Ukrainian cuisine

⏳ Time

55 minutes

🥕 Ingredients

🍽️ Servings

Description

Vegetable Borscht with Pickled Mushrooms

Ingredients

Beet - 1 piece
Pickled Mushrooms - 8.8 oz
Carrot - 2 pieces
Cabbage - 7.1 oz
Onion - 2 heads
Vegetable Oil - to taste
Apple Cider Vinegar - 1 tablespoon
Sugar - 1 tablespoon
Salt - to taste
Ground Black Pepper - to taste
Wheat Flour - 1 tablespoon
Tomato Paste - 1 tablespoon
Celery root - 2.5 oz
Parsley Root - 3.5 oz

Step by Step guide

Step 1

Wash the beet, peel it, and grate it on a coarse grater. Wash the carrot, peel it, and also grate it on a coarse grater. Finely chop the cabbage.

Step 2

Peel the onion, finely chop one onion, and sauté it in vegetable oil (set aside the other onion).

Step 3

Add the grated carrot, beet, apple cider vinegar, sugar, salt, and sauté until the beet is partially cooked. Separately, in another pan without oil, sauté the flour and tomato paste over low heat.

Step 4

Wash and peel the celery root and parsley root. Pour cold water over the remaining onion and roots, add salt to taste, bring to a boil, and cook for 5 minutes. Remove the pot from the heat. Strain the broth, return it to the heat, and bring to a boil again. Add the cabbage and sautéed vegetables, and cook for another 10 minutes.