About this recipe:This gorgeous vegetarian borscht is rich with beetroot and trditionally served in Poland on Christmas Eve. For extra flavour, add some garlic if you like, and for a heartier soup you can add dumplings.
6 to 7 dried wild mushrooms
4 litres water
2 onions, halved
10 whole allspice berries
4 bay leaves
salt and pepper to taste
5 tablespoons vegetable oil
1 lemon, juiced
1 bunch fresh parsley, chopped (optional)
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Soak the mushrooms in some cold water to cover for 30 minutes.
Trim the beetroot and add to a pan, cover with water and bring to the boil. Reduce heat and simmer for 30 minutes or until tender. Drain.
Peel and slice the beetroot. Place in a large pan and cover with the 4 litres of water. Add onions, drained mushrooms, allspice, bay leaves, pepper and salt. Stir in oil and lemon juice. Simmer for 30 minutes.
Serve broth in bowls, garnished with chopped parsley.
I followed the recipe exactly as written. I watched the video several times. My soup came out without any flavor. I added some more salt and that did not work. I simmered it for an hour so the broth would reduce. The broth tasted like onion soup. I'm going to buy more beets to add to it. I used beets with the stalks and leaves on it. Is this "beetroot". - 20 Oct 2015