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Borscht with Porcini Mushrooms

Thanks to the wild mushrooms, this borscht turns out absolutely wonderful—rich, delicious, and good for you, too! For meatless days, you can make it with water or vegetable broth. It's a great fit if you're eating light or watching your diet.

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Borscht with porcini mushrooms
Borscht with porcini mushrooms Borscht with porcini mushrooms Borscht with porcini mushrooms
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 23 % 3 g
Fats 23 % 3 g
Carbohydrates 54 % 7 g
67 kcal
GI: 100 / 0 / 0
  • Here's a really delicious borscht made with porcini mushrooms. You can make it with broth or water; the wild mushrooms make it filling enough to stand in for meat. 1. First, forage the mushrooms, use some from your freezer, or buy them at the store. Wash the porcini well. Cut large mushrooms into small pieces and leave the small ones whole. 2. Cover the cleaned mushrooms with water and bring to a boil over high heat. Skim off the foam and simmer over low heat for about 20–30 minutes. Drain and rinse the cooked mushrooms in cold water. 3. Put your broth on the stove (I used chicken broth). While it heats, prep the rest: peel and dice the potatoes, and shred the cabbage fairly fine. 4. Make the sauté: peel and finely chop the onion, carrot, and beet. 5. Heat the oil in a skillet and add the onion, carrot, and beet. Sauté, stirring, for a bit. Stir in the sugar and tomato paste, mix again, and let it simmer over low heat for two to three minutes; if it starts to catch, add a ladle of broth or boiling water. 6. When the broth boils, add the potatoes and mushrooms. Lower the heat to medium, cover, and cook about ten minutes, until the potatoes are tender. 7. Season with salt to taste. Turn the heat to high, and once it boils add the cabbage—young cabbage is best. If you prefer softer cabbage, add it earlier, along with the potatoes and mushrooms (it's up to you). 8. Stir in the sauté, then the bay leaf and finely chopped or pressed garlic. Once it boils again, taste for salt and adjust. Top the finished borscht with fresh herbs (dill, parsley, or green onion all work well). 9. Take the pot off the heat and let the borscht rest a while. Serve with a sprinkle of allspice if you like—and it's wonderful with sour cream. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Green cabbage - 46  kcal/100g
  • Fresh frozen green cabbage in a package - 45  kcal/100g
  • Beetroot - 40  kcal/100g
  • Dried beetroot - 278  kcal/100g
  • Boiled beets - 49  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Fresh porcini mushrooms - 34  kcal/100g
  • Fried white - 162  kcal/100g
  • White pickled - 24  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Chicken broth - 19  kcal/100g

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