A classic recipe of one of Ukrainian red borscht vegetable. Help yourself)
|Cooking time 180 minutes||Number of servings 4|
Soak the mushrooms for 2 hours in cold water. After that, drain the water, wash the mushrooms and boil for 40 minutes.
To prepare the vegetables.
The broth is filtered. Mushrooms cut into small pieces. In the boiling broth add cabbage and potatoes. Cook for 15 minutes.
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.
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.
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!