Mushroom Borscht

This vegetarian version of the classic borscht dish features a savory broth, tender chunks of mushrooms, and the distinctive ruby-red hue from the addition of beets, creating a comforting and satisfying dish.

Servings 4

Ingredients

5 medium potatoes, peeled and cubed
11 oz white cabbage, cut thinly into shreds
1/2 bell pepper, cut into strips
3 tbsp olive oil
1 medium onion, sliced into half-moons
1 large carrot, peeled and grated
2 medium beets (beetroot), peeled and grated
3 tsp tomato paste or ketchup
black pepper, to taste
salt, to taste
2 cloves garlic, minced
2 tbsp white vinegar
7 oz fresh mushrooms, cut into large slices
finely chopped parsley, dill, chives for garnish
sour cream, fresh bread, optional

Instructions

In a large pot, boil 4 litres (1 gallon) of water and add a pinch of salt.
Add potatoes and cook for 5 minutes.
Add cabbage and bell pepper, continue cooking for 20 minutes on low heat.
Heat 2 tsp olive oil in a skillet over medium heat. Add onion and carrot and sauté for 5 minutes, stirring regularly.
Add beets and continue sauteeing until the beets are soft.
When the beets are soft, add tomato paste and a splash of water.
Add black pepper, one clove of minced garlic and vinegar and cook for another 5 minutes.
In a second pan, heat 1 tsp of olive oil and add mushrooms. Saute until the moisture has almost completely evaporated.
Transfer the mushrooms from the pan to the pot.
After 5 minutes, add the sautéed vegetables to the pot and cook for another 10 minutes.
Turn off the heat.
Let it stand covered for 10-15 minutes before serving. Serve with sour cream and fresh bread.