Vegetable borscht with pickled honey mushrooms

4 servings

55 minutes

Vegetable borscht with pickled mushrooms is a bright and aromatic dish of Ukrainian cuisine that combines the rich taste of root vegetables, a slight acidity from apple vinegar, and the unique aroma of pickled mushrooms. Borscht has long been considered a symbol of home comfort and warm family lunches. Traditionally made with meat, this version is light yet rich thanks to the mushrooms. Beets give the borscht its characteristic ruby hue, while cabbage and celery add freshness and lightness. Pickled mushrooms add zest, making the flavor deeper and more layered. This borscht pairs perfectly with fresh herbs, sour cream, and rye bread. It not only warms on cool days but also delights with its rich flavors and healthy ingredients.

Energy value per serving

• Calories: 139.1
• Proteins: 5.6g
• Fats: 1.1g
• Carbohydrates: 28.5g

Ingredients

• Beet: 1 pc
• Pickled honey mushrooms: 250 g
• Carrot: 2 pc
• White cabbage: 200 g
• Onion: 2 head
• Vegetable oil: to taste
• Apple cider vinegar: 1 tbsp
• Sugar: 1 tbsp
• Salt: to taste
• Ground black pepper: to taste
• Wheat flour: 1 tbsp
• Tomato paste: 1 tbsp
• Celery root: 70 g
• Parsley root: 100 g

Cooking steps

1. Wash the beetroot, peel it, grate it on a coarse grater, wash the carrot, peel it, and also grate it on a coarse grater. Finely chop the cabbage.

   Required ingredients:

   • Beet: 1 piece
   • Carrot: 2 pieces
   • White cabbage: 200 g

2. Peel the onion, finely chop one onion, and fry it in vegetable oil (set aside the other onion).

   Required ingredients:

   • Onion: 2 heads
   • Vegetable oil:  to taste

3. Add grated carrots, beets, apple cider vinegar, sugar, salt to the pan, and simmer until the beets are half-cooked. Separately, in another pan without oil, fry the flour and tomato paste over low heat.

   Required ingredients:

   • Carrot: 2 pieces
   • Beet: 1 piece
   • Apple cider vinegar: 1 tablespoon
   • Sugar: 1 tablespoon
   • Salt:  to taste
   • Wheat flour: 1 tablespoon
   • Tomato paste: 1 tablespoon

4. Wash and peel the celery and parsley roots. Fill the remaining onion and roots with cold water, add salt to taste, bring to a boil, and cook for 5 minutes. Remove the pot from heat. Strain the broth, return it to heat and bring to a boil again. Add cabbage and sautéed vegetables and cook for another 10 minutes.

   Required ingredients:

   • Celery root: 70 g
   • Parsley root: 100 g
   • Onion: 2 heads
   • Salt:  to taste
   • White cabbage: 200 g

5. Put tomato paste, flour, and pickled mushrooms in a pot and cook the borscht until fully done.

   Required ingredients:

   • Tomato paste: 1 tablespoon
   • Wheat flour: 1 tablespoon
   • Pickled honey mushrooms: 250 g