Cooking Borscht • Borscht with Mushrooms and Dried Prunes

Name: Cooking Borscht • Borscht with Mushrooms and Dried Prunes
Ingredients: Water – 10 cups; Dried porcini mushrooms – 1 oz; 1 yellow onion; Salt – Â½ teaspoon; Beetroot – 10 oz; Fresh Green Cabbage – 10 oz; 4 medium potatoes; 1 carrot; 1 parsley root; 2 yellow onions; Tomato puree – 4 tablespoons; Butter – 2 tablespoons; All purpose flour – 2 tablespoons; White vinegar – 1 tablespoon; 4-5 peppercorns; 2 bay leaves; Salt – to taste; Chopped parsley; When stewing the beetroon you can add apple cider vinegar or even a tiny pinch of citric acid instead of white vinegar. Or you can use beetroot brew instead of broth and vinegar.; If youâre fasting, substitute butter for vegetable oil.; You can cook this borscht without flour.; You can add 2-3 cloves of garlic if you want, too. Just mince it and add it to the pot with borscht before turning the heat off.

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Wash dried porcini mushrooms under cold running water, place them into a deep pot, add an onion cut in halves, add cold water and bring to a boil.

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Ingredients

Water – 10 cups
Dried porcini mushrooms – 1 oz
1 yellow onion
Salt – Â½ teaspoon
Beetroot – 10 oz
Fresh Green Cabbage – 10 oz
4 medium potatoes
1 carrot
1 parsley root
2 yellow onions
Tomato puree – 4 tablespoons
Butter – 2 tablespoons
All purpose flour – 2 tablespoons
White vinegar – 1 tablespoon
4-5 peppercorns
2 bay leaves
Salt – to taste
Chopped parsley
When stewing the beetroon you can add apple cider vinegar or even a tiny pinch of citric acid instead of white vinegar. Or you can use beetroot brew instead of broth and vinegar.
If youâre fasting, substitute butter for vegetable oil.
You can cook this borscht without flour.
You can add 2-3 cloves of garlic if you want, too. Just mince it and add it to the pot with borscht before turning the heat off.