Beetroot Borscht (Vegetarian Polish Broth)

    Beetroot Borscht (Vegetarian Polish Broth)


    6 people made this

    There are many ways to make borscht. This recipe creates is a clear red broth to which you can add dumplings. Watch this recipe being made in the Allrecipes Vegetarian Polish Borscht Video.

    Serves: 10 

    • 6-7 dried mushrooms
    • about 7 beetroot
    • 4 litres water
    • 2 onions, halved
    • 2 cloves garlic, halved
    • about 7 whole allspice berries
    • 4 bay leaves
    • salt and pepper, to taste
    • 5 tablespoons vegetable oil
    • 1 lemon, juiced
    • fresh parsley, to garnish

    Preparation:30min  ›  Cook:30min  ›  Extra time:30min soaking  ›  Ready in:1hour30min 

    1. Soak the mushrooms in cold water for 30 minutes.
    2. Trim the beetroot and add to a saucepan then cover with water and bring to the boil. Simmer 30 minutes or until tender. Drain and cover with cold water to cool them. Peel and slice the beetroot.
    3. Fill a saucepan with 4 litres water and add the sliced beetroot along with the onions, garlic, drained mushrooms, allspice, bay leaves, salt and pepper. Stir in the oil and lemon juice. Simmer 30 minutes.
    4. Strain off the broth and serve in bowls, garnished with parsley to serve.

    Watch a video of it being made…

    Vegetarian Polish Borscht
    Vegetarian Polish Borscht

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