How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Can I make this ahead?

Yes, borscht can be made a day in advance; flavors develop more fully when the soup sits overnight.

What can I substitute for wild mushrooms?

You can use button mushrooms or cremini as a substitute if wild mushrooms are unavailable.

Can I freeze the borscht?

Yes, borscht freezes well in a freezer-safe container for up to 3 months.

Is there a vegetarian version of this borscht?

This recipe is already vegetarian, with vegetable stock and wild mushrooms providing rich flavors.

Hearty Ukrainian Borscht with Wild Mushrooms

Name: Hearty Ukrainian Borscht with Wild Mushrooms
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Soup
Ingredients: 3 tablespoons vegetable oil; 1 large onion; 2 cloves garlic; 2 medium beets; 2 medium carrots; 1 medium potato; 3 cups cabbage; 6 cups vegetable stock; 1 bay leaf; 200g wild mushrooms (e.g., chanterelles or porcini); 1 tablespoon butter; Salt and pepper to taste; 3 tablespoons tomato paste; 1 teaspoon sugar; 2 tablespoons red wine vinegar; Sour cream; Fresh dill

A rustic and flavorful beet soup with earthy wild mushrooms

Enjoy the hearty flavors of a traditional Ukrainian borscht, enriched with wild mushrooms for an added depth of taste.

1 h 45 min
6
Intermediate

Ingredients

For the Borscht Base

3 tablespoons vegetable oil

1 large onion

diced

2 cloves garlic

minced

2 medium beets

peeled and grated

2 medium carrots

peeled and grated

1 medium potato

peeled and cubed

3 cups cabbage

shredded

6 cups vegetable stock

1 bay leaf

For the Mushroom Mixture

200g wild mushrooms (e.g., chanterelles or porcini)

cleaned and sliced

1 tablespoon butter

Salt and pepper to taste

For the Tomato Blend

3 tablespoons tomato paste

1 teaspoon sugar

2 tablespoons red wine vinegar

For Serving

Sour cream

to serve

Fresh dill

chopped

Preparation

Marinating the Vegetables

Heat oil

Heat vegetable oil in a large pot over medium heat.

Sauté aromatics

Add onion and garlic, sauté until translucent.

Add vegetables

Add grated beets, carrots, potato, and cabbage, stirring occasionally.

Preparing the Mushroom Mixture

Melt butter

In a separate pan, melt butter over medium heat.

Cook mushrooms

Add the sliced mushrooms, season with salt and pepper, and cook until golden brown.

Finish mushrooms

Cook until mushrooms release their juices and are golden brown.

⚠ Important: Avoid overcooking the mushrooms to retain their texture. 💡 Pro Tip: Use a mix of fresh and dried mushrooms for a robust flavor.

Cooking Process

Simmering the Borscht

Add vegetable stock and bay leaf to the pot of vegetables, then simmer for 30-40 minutes.

Incorporating the Mushroom Mixture

Stir in the cooked mushrooms and cook for an additional 15 minutes.

Finishing with the Tomato Blend

Mix the tomato paste, sugar, and red wine vinegar into the pot; let it simmer for another 10 minutes.

Plating & Serving