Hearty Ukrainian Borscht with Wild Mushrooms
Enjoy the hearty flavors of a traditional Ukrainian borscht, enriched with wild mushrooms for an added depth of taste.
Preparation
Get these tasks done before you start cooking.
Marinating the Vegetables
- 1
Heat oil
Heat vegetable oil in a large pot over medium heat.
- 2
Sauté aromatics
Add onion and garlic, sauté until translucent.
- 3
Add vegetables
Add grated beets, carrots, potato, and cabbage, stirring occasionally.
Preparing the Mushroom Mixture
- 1
Melt butter
In a separate pan, melt butter over medium heat.
- 2
Cook mushrooms
Add the sliced mushrooms, season with salt and pepper, and cook until golden brown.
- 3
Finish mushrooms
Cook until mushrooms release their juices and are golden brown.
Tip: ⚠ Important: Avoid overcooking the mushrooms to retain their texture. 💡 Pro Tip: Use a mix of fresh and dried mushrooms for a robust flavor.
How to Make Hearty Ukrainian Borscht with Wild Mushrooms
Total time: 2 h 20 min · Yields 6 servings
- 1
Simmering the Borscht
Add vegetable stock and bay leaf to the pot of vegetables, then simmer for 30-40 minutes.
- 2
Incorporating the Mushroom Mixture
Stir in the cooked mushrooms and cook for an additional 15 minutes.
- 3
Finishing with the Tomato Blend
Mix the tomato paste, sugar, and red wine vinegar into the pot; let it simmer for another 10 minutes.
Chef's Tips
Further reading
Frequently asked questions
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.
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