Ukrainian Meatless Borsch (Borscht)

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“On Christmas Eve. meatless borsch is eaten.”
1hr 30mins
1 pot

Ingredients Nutrition


  1. Pour hot water over the mushrooms, drain, and wash.
  2. Cover with lukewarm water and soak for 30 minutes or longer.
  3. The period of soaking will depend on the variety of mushrooms used.
  4. The boletus variety (white hryby) requires little or no soaking.
  5. Cook the mushrooms in the same water in which they were soaked until they are tender.
  6. Cook the onion in the oil until slightly wilted.
  7. Add the beets, parsley, peppercorns, and water.
  8. Cover and cook until the beets are barely done.
  9. Add the carrot, potato, and celery, and continue cooking for about 15 minutes.
  10. At this stage put in the cabbage, and cook until it is tender but not overcooked.
  11. The cabbage should retain some crispness.
  12. Add the remaining ingredients.
  13. Use the beet kvas or lemon juice with discretion.
  14. The borsch should be mildly tart but not sour.
  15. Season to taste.
  16. Finally add the cooked, chopped, or whole mushrooms along with the mushroom stock.
  17. Bring to a boil.
  18. Serve.
  19. BEET KVAS Wash and pare 10 to 12 medium beets, then cut into eighths.
  20. Put into a stone crock or any earthenware container and cover with boiled water, cooled to lukewarm.
  21. To hasten fermentation, place a slice of sour rye bread among the beets.
  22. Cover and keep at room temperature for a few days.
  23. When the liquid is sour, pour it off the beets into the sealers; cover, and keep in the refrigerator.
  24. The kvas is added to borsch in the final stage of cooking.
  25. Pour a small quantity of kvas into the borsch and bring to a boil.
  26. Overboiling fades the color of kvas.

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