Ready to pay tribute to the Hutsuls, an ethnographic group of Ukrainians living in the Carpathians? This mushroom borscht is worth “betraying” your crown recipe and feeding your family with an unusual first course.
Hutsul cuisine is based on vegetables, legumes and dairy products, but there is not much meat in it. And although the dishes are vegetarian, they are very nutritious and satisfying. Try this Hutsul borscht and see for yourself how long you will not want to eat after it.
Ingredients 13
Number
servings:
4
The main ones
- Water 2 l
- Dried mushrooms 50 g
- Potatoes 5 pcs.
- Beetroot 1 pc.
- Carrot 1 pc.
- Onion 1 pc.
- Beans 200 g
- White cabbage 300 g
- Tomato paste 30 g
- Sunflower oil 40 ml
- The taste of tears
- Green with taste
- Sour cream 100 g
Step 1/4 Cook the washed and soaked mushrooms for 40 minutes. Cook the soaked beans until almost ready (30 minutes).
Step 2/4 Peel and wash the vegetables. Chop the onion, cut the carrot and beet into strips. Sauté the vegetables in oil with the addition of tomato paste. Soak the beans and mushrooms in advance for several hours.
Step 3/4 Cut the potatoes into cubes and put them in boiling salted water. Shred the cabbage and add to the pan, cook for 15 minutes.
Step 4/4 Then add sliced mushrooms boiled with broth, boiled beans, vegetables sautéed in tomatoes, salt and cook for 10-15 minutes.
Pour on plates, add greens and serve with sour cream.
