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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.
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
6
250 calories
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