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Kiev borsch with mushrooms vegetable

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Kiev borsch with mushrooms vegetable

A classic recipe of one of Ukrainian red borscht vegetable. Help yourself)


Cooking time 180 minutes Number of servings4

Ingredients for Kiev borsch with mushrooms vegetable




Step-by-step instruction of cooking Kiev borsch with mushrooms vegetable


Step 1

Soak the mushrooms for 2 hours in cold water. After that, drain the water, wash the mushrooms and boil for 40 minutes.


Step 2

To prepare the vegetables.


Step 3

The broth is filtered. Mushrooms cut into small pieces. In the boiling broth add cabbage and potatoes. Cook for 15 minutes.


Step 4

A few words about beet kvass. On beet kvass preparing a good part of Ukrainian borscht. There are several recipes of cooking. I cook it like this: in the quart jar I put 3 medium size beets, one of them rubbed in grit grater, pour the cooled boiled water and leave in a warm place for 8 days for fermentation. I shall now pour in the soup about 0.5 ml of kvass and back into the jar add the cooled boiled water. And so up to 4 times))) in addition to bordewich refills beet kvass is used as a standalone healing drink. Below I will describe some of the ways of fast preparation of beet kvass.


Step 5

In the boiling broth lay fry onions and carrots, flour, beets Protosenya, mushrooms, beet kvass and add a spoon of sugar (to taste). Try! Depending on taste preferences, add either sugar or brew. Cook for another 5 minutes. Add salt, pepper, Bay leaf.


Step 6

The original recipe I. Feldman in the 1990 book "Kitchen of the Soviet peoples" indicates that a bowl of borscht in Kiev with mushrooms added sour cream mixed with raw yolks of eggs and parsley (30 g sour cream, 2 raw egg yolks). To post enough to add to a plate of greens. Savory!