Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 pound mushrooms, sliced
- 4 cups beef broth
- 4 cups water
- 1 can (14.5 ounces) diced tomatoes
- 1 large potato, peeled and diced
- 1 small head cabbage, chopped
- 1 tablespoon red wine vinegar
- 2 teaspoons sugar
- Salt and pepper, to taste
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/4 cup chopped fresh parsley
- Sour cream, for serving
Special equipment needed:
- Large pot
- Wooden spoon
- Chef's knife
- Cutting board
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the carrots and celery and sauté for another 5 minutes.
3. Add the mushrooms and sauté until they release their liquid and start to brown, about 10 minutes.
4. Add the beef broth, water, diced tomatoes (with their juice), potato, cabbage, red wine vinegar, sugar, salt, pepper, bay leaf, and thyme. Stir to combine.
5. Bring the soup to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the vegetables are tender.
6. Remove the bay leaf and stir in the chopped parsley.
7. Serve hot with a dollop of sour cream on top.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
5. Temperature:
Medium heat for sautéing, high heat for boiling, low heat for simmering.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 142
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 601mg
Potassium: 826mg
Carbohydrates: 22g
Fiber: 5g
Sugar: 11g
Protein: 6g
Substitutions for ingredients:
- You can use vegetable broth instead of beef broth to make this recipe vegetarian.
- You can use canned or fresh tomatoes instead of diced tomatoes.
- You can use any type of mushroom you like, or omit them altogether.
Variations:
- You can add cooked shredded chicken or beef to the soup for extra protein.
- You can add other vegetables such as bell peppers, zucchini, or green beans.
- You can use different herbs and spices such as dill, paprika, or cumin.
Tips and tricks:
- To save time, you can chop the vegetables in advance and store them in the refrigerator until ready to use.
- Borscht tastes even better the next day, so you can make it ahead of time and reheat it when ready to serve.
- If you prefer a thicker soup, you can add more potatoes or cabbage.
Storage instructions:
Store leftover borscht in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the borscht in a pot over medium heat until heated through.
Presentation ideas:
Serve the borscht in individual bowls with a dollop of sour cream on top and a sprinkle of chopped parsley.
Garnishes:
Chopped fresh parsley, chopped dill, or croutons.
Pairings:
Crusty bread, garlic bread, or a side salad.
Suggested side dishes:
Potato pancakes, pierogies, or grilled sausages.
Troubleshooting advice:
- If the soup is too thin, you can add more vegetables or let it simmer for longer.
- If the soup is too thick, you can add more broth or water.
Food safety advice:
Make sure to cook the soup until the vegetables are tender and the broth is hot to ensure that it is safe to eat.
Food history:
Borscht is a traditional Ukrainian soup that is made with beets, cabbage, and other vegetables. This version with mushrooms is a variation on the classic recipe.
Flavor profiles:
This borscht is savory, slightly sweet, and has a tangy note from the red wine vinegar.
Serving suggestions:
Serve the borscht as a main course for lunch or dinner.
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Region: Ukrainian