Borsch with Beans and Mushrooms

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Borsch with Beans and Mushrooms
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Health Score:
9,8 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
Ingredients
60 grams dried Porcini mushroom
400 grams Beets
1 onion
2 carrots
150 grams Celery root
¼ head Green cabbage (400 grams or approximately 1 pound)
2 Tbsps vegetable oil
1 Tbsp Tomato paste
800 milliliters Vegetable broth
2 bay leaves
3 peppercorns
salt
freshly ground peppers
150 grams white Beans (canned)
2 Tbsps apple cider vinegar

Preparation steps

1.

Soak the mushrooms in lukewarm water.

2.

Peel the beets, onion, carrots, celery and cabbage if necessary, rinse and cut into thin strips. Briefly cook together in hot oil, mix in the tomato paste and fry for about 5 minutes while stirring. Add the mushroom water and the broth, season with salt and pepper, add the spices and simmer for about 20 minutes over low heat. Rinse the beans, drain and add during the last 5 minutes along with the mushrooms. If necessary, add additional broth. Season with vinegar, salt and pepper and serve in soup bowls.