White Polish mushroom borscht

    4 hours 20 min

    White Polish borscht is usually made with sourdough starter which thickens the soup and gives is a tangy flavour. This borscht is traditionally eaten on Christmas Eve.

    4 people made this

    Serves: 4 

    • 1 (50g) packet l dried wild mushrooms
    • 150ml sourdough starter
    • 150ml single cream
    • 3 to 5 whole allspice
    • 1 bay leaf
    • salt and pepper to taste
    • Maggi®liquid seasoning to taste
    • 3 cloves garlic, minced
    • 1 tablespoon butter (optional)

    Prep:20min  ›  Cook:1hr  ›  Extra time:3hr soaking  ›  Ready in:4hr20min 

    1. Rinse the mushrooms and soak in a small saucepan for 2 to 3 hours in enough water just to cover them. Add allspice and bay leaf. Simmer for 30 minutes until the mushrooms are soft.
    2. Drain the mushrooms, pouring broth into a large pot. Stir in sourdough starter and cook until the soup starts to thicken. If too thick, add more water.
    3. Slice cooked mushrooms and add to the pot. Cover and simmer for 20 minutes.
    4. Mix cream with few tablespoons hot soup until smooth. Pour the mixture in the pot. Season with salt, pepper, Maggi and garlic. Stir in 1 tablespoon butter to make it smoother.

    Sourdough starter

    See the recipe how to make your own sourdough starter

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