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Ingredients

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
2 cups water
2 large potatoes, peeled and diced
2 beets, peeled and grated
2 cups sliced mushrooms
1 tablespoon tomato paste
1 tablespoon red wine vinegar
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
1/4 cup chopped fresh dill
1/2 cup sour cream (optional, for serving)

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Mushroom and Potato Borscht

Created by: Howcan Team

Ingredients

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
2 cups water
2 large potatoes, peeled and diced
2 beets, peeled and grated
2 cups sliced mushrooms
1 tablespoon tomato paste
1 tablespoon red wine vinegar
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
1/4 cup chopped fresh dill
1/2 cup sour cream (optional, for serving)

Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute.
Pour in the vegetable broth and water, then add the diced potatoes, grated beets, sliced mushrooms, tomato paste, red wine vinegar, sugar, salt, black pepper, and bay leaf.
Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes, or until the vegetables are tender.
Stir in the chopped fresh dill and cook for an additional 5 minutes.
Remove the bay leaf and discard.
Taste and adjust the seasoning if necessary.
Serve the borscht hot, with a dollop of sour cream on top if desired.

Soup

Russian

Mushroom and Potato Borscht is a hearty and flavorful soup with origins in Eastern Europe, particularly in countries like Ukraine, Poland, and Russia. This traditional dish has been enjoyed for centuries and has evolved over time to include various regional variations. The combination of earthy mushrooms, hearty potatoes, and tangy beets creates a rich and satisfying flavor profile. Chefs in Eastern European restaurants often showcase their own unique twist on this classic recipe, using locally sourced ingredients to enhance the dish's authenticity. For the best Mushroom and Potato Borscht experience, seek out restaurants with a strong Eastern European culinary tradition or try making it at home with fresh, high-quality ingredients.

60 min

250 calories

Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute.
Pour in the vegetable broth and water, then add the diced potatoes, grated beets, sliced mushrooms, tomato paste, red wine vinegar, sugar, salt, black pepper, and bay leaf.
Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes, or until the vegetables are tender.
Stir in the chopped fresh dill and cook for an additional 5 minutes.
Remove the bay leaf and discard.
Taste and adjust the seasoning if necessary.
Serve the borscht hot, with a dollop of sour cream on top if desired.

Beef and Cabbage Borscht

A hearty soup made with beef, cabbage, and potatoes in a flavorful broth, often seasoned with dill and served with a dollop of sour cream.

Lentil and Vegetable Borscht

A vegetarian version of borscht made with lentils, carrots, beets, and other vegetables, simmered in a savory broth and finished with a splash of vinegar for tanginess.

Chicken and Mushroom Borscht

A variation of borscht featuring tender pieces of chicken, earthy mushrooms, and potatoes in a rich and comforting broth, often garnished with fresh herbs.

Lentil and Vegetable Borscht with Fresh Dill

A hearty and flavorful borscht soup with lentils, vegetables, and a sprinkle of fresh dill.

Lentil and Vegetable Borscht with Sour Cream

A hearty and flavorful borscht soup with lentils, vegetables, and a dollop of sour cream for added creaminess.

Vegan Classic Borscht

A vegan twist on the classic Russian beet soup, borscht.

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Modify

Mushroom and Potato Borscht

Created by: Howcan Team

Ingredients

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
2 cups water
2 large potatoes, peeled and diced
2 beets, peeled and grated
2 cups sliced mushrooms
1 tablespoon tomato paste
1 tablespoon red wine vinegar
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
1/4 cup chopped fresh dill
1/2 cup sour cream (optional, for serving)

Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute.
Pour in the vegetable broth and water, then add the diced potatoes, grated beets, sliced mushrooms, tomato paste, red wine vinegar, sugar, salt, black pepper, and bay leaf.
Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes, or until the vegetables are tender.
Stir in the chopped fresh dill and cook for an additional 5 minutes.
Remove the bay leaf and discard.
Taste and adjust the seasoning if necessary.
Serve the borscht hot, with a dollop of sour cream on top if desired.

Soup

Russian

60 min

250 calories

Instructions

In a large pot, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute.
Pour in the vegetable broth and water, then add the diced potatoes, grated beets, sliced mushrooms, tomato paste, red wine vinegar, sugar, salt, black pepper, and bay leaf.
Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes, or until the vegetables are tender.
Stir in the chopped fresh dill and cook for an additional 5 minutes.
Remove the bay leaf and discard.
Taste and adjust the seasoning if necessary.
Serve the borscht hot, with a dollop of sour cream on top if desired.

Beef and Cabbage Borscht

A hearty soup made with beef, cabbage, and potatoes in a flavorful broth, often seasoned with dill and served with a dollop of sour cream.

Lentil and Vegetable Borscht

A vegetarian version of borscht made with lentils, carrots, beets, and other vegetables, simmered in a savory broth and finished with a splash of vinegar for tanginess.

Chicken and Mushroom Borscht

A variation of borscht featuring tender pieces of chicken, earthy mushrooms, and potatoes in a rich and comforting broth, often garnished with fresh herbs.

Lentil and Vegetable Borscht with Fresh Dill

A hearty and flavorful borscht soup with lentils, vegetables, and a sprinkle of fresh dill.

Lentil and Vegetable Borscht with Sour Cream

A hearty and flavorful borscht soup with lentils, vegetables, and a dollop of sour cream for added creaminess.

Vegan Classic Borscht

A vegan twist on the classic Russian beet soup, borscht.

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Mushroom and Potato Borscht

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Ingredients

Mushroom and Potato Borscht

Ingredients

Instructions

Instructions

Most popular recipes

BBQ Bacon Burger

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Most recent recipes

Jalapeno Cornbread Casserole

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