Borscht with porcini mushrooms

I want to bring to your attention a very delicious borscht with porcini mushrooms.

Such borscht can be cooked in broth or on water. The satiety of the dish will be given by forest mushrooms and may well replace meat.

1. First of all, gather mushrooms in the forest, or use stocks from freezing. Well, or, alternatively, buy mushrooms in the store.
Wash the borovichki well. Cut large mushrooms into small pieces, leave small ones whole.

2. Pour clean mushrooms with water, put the pan on high heat. After boiling, remove the foam and cook the mushrooms over low heat for about twenty to thirty minutes.

Drain the water, rinse the finished mushrooms with cold water.

3. Put the broth on the stove (chicken broth was used in the recipe). While it boils, cook other foods.

Peel potatoes and cut into small cubes. Chop the cabbage small.

4. Prepare the roast. To do this, peel onions, carrots and beets and cut them into small pieces.

5. Heat vegetable oil in a frying pan, send onions, carrots and beets there. Fry, stirring for a while. Add sugar and tomato paste to the vegetables, mix everything again and leave to simmer for two to three minutes. If the roast burns, then you can add a ladle of broth or boiling water to it.

6. When the broth boils, put potatoes and mushrooms in a saucepan. Reduce the heat to medium and cook under a closed lid for about ten minutes (until the potatoes are fully cooked).

7. Add salt to taste. Make the fire to the maximum, after boiling, add cabbage to the pan. It is better to use young cabbage. If you like a more softened cabbage in the soup, then you can add it at the stage when potatoes and mushrooms were sent to the boiling broth (it's a matter of taste here).

8. Add the roast to all the ingredients, followed by bay leaf and finely chopped or pressed garlic.
After boiling, try again for salt, add salt if required.
Sprinkle the finished borscht with fresh herbs (dill, parsley or green onions are very good).


9. Remove the pan from the heat and let the borscht brew for a while.
When serving, you can pepper the soup with allspice. It will be very tasty with sour cream.

Bon appetit!