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Polish Beetroot Cleared Bullion (Borscht)

Preparing time: 30 min
Cooking time: 30 min
10 g dried mushrooms
Put the mushrooms into a pot and cover with water. Boil for 30 minutes. Drain but save the liquid. Cut the mushrooms into strips. Set aside.
2 garlic cloves
salt and pepper
Heat the vegetable stock. Pour the kvass and the liquid in which the mushrooms were cooked. Heat all up but not boil because the soup will lose its colour. Add garlic cloves split in halves, a pinch of salt and pepper, the chopped mushrooms. Keep it on medium-low heat for 5 minutes. Served very warm with the ear-shaped dumplings.


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