Beetroot Borscht (Vegetarian Polish Broth)
(10)
1 hour 30 minutes
There are many ways to make borscht. This recipe creates is a clear red broth to which you can add dumplings.
jola
9 people made this
Ingredients
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
Directions
Preparation:30min ›
Cook:30min ›
Extra time:30min soaking ›
Ready in:1hour30min
- Soak the mushrooms in cold water for 30 minutes.
- 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.
- 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.
- Strain off the broth and serve in bowls, garnished with parsley to serve.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(10)
Reviews in English (2)
0
I followed the recipe exactly as written. I watched the video several times. My soup came out without any flavor. I added some more salt and that did not work. I simmered it for an hour so the broth would reduce. The broth tasted like onion soup. I'm going to buy more beets to add to it. I used beets with the stalks and leaves on it. Is this "beetroot". - 20 Oct 2015 (Review from Allrecipes UK & Ireland)