My husband loves to make a borscht (sour soup), any kind of it. Vegetable or meat, as long it is sour is the best. This summer he made a boletus borscht. It was wonderful. I went foraging mushrooms and he did the borscht. I made photos at the end and now I am sharing his recipe with all of you.
He made borscht the before our wedding too. Imagine spending the “guys” party with his cousin, me and my best friend.
We had a great night.
This mushrooms borsch could be made also with any king of mushrooms. He made it lots of times with different wild mushrooms. Hi took the recipe from the book of written after the author “Radu Anton Roman” traveled around the country and learnt traditional recipes from our villages.
- 1 root parsnip
- 1 root celery
- 2 onions
- 500 g boletus mushrooms
- 500 ml meat broth
- 1 egg
- 1 parsley
- 2 carrots
- 1 red pepper
- 1 liter borscht
- 1 cup sour fresh cream
- 1 hand green parsley
Clean and cut all the vegetables and boil them in 2 liters of water for 30 minutes. Clean the mushrooms very good, cut them in pieces and add them to the vegetables with the meat broth. Boil them for another 30 minutes.
Boil the borsch and then add it to the mushrooms.
Beat the egg with fresh cream, pepper and a little of the mushrooms broth.
Cut the green parsley.
Before finishing add the fresh cream mix and then the green parsley.
50 thoughts on “Mushroom borscht”
It looks amazing!
Looks yummy 👌👌
Looks delicious, very nice 😁
Looks so good!
Wonderful idea and dish, I should try it!
So delicious. Looks simple and easy. Perfect recipe for fall.
This sounds delicious, and like nothing I’ve ever had before. Thank you for sharing! Also, I love the photo of the finished product–great shot!
Reblogged this on Ace Food & Beverage News.
That looks delicious! 🙂
Your soup sounds very tasty. One of the main ingredients is borscht. How do you make this?
Thank you. Proper traditional borscht is made with ‘tārâță’, wheat bran, in water, fermented.
Thanks. Do you add yeast for the fermentation or expose it to the wild yeast in the air?
I never did it so I can’t tell you exactly
This is wonderfully unusual!
It looks amazing and I bet it tastes great.
Most people in the UK think ‘borsch’ is made using beetroot but having a Moldoveancă as a wife I know it can be made with almost anything. Nevertheless, I have never had mushroom borș of any kind and unfortunately we cannot get hrib here, at least not locally. It took me about a year or more living in Romania to like borș of any kind, the ‘sour soup’ being very strange to an English palate. I think with 1litre of borș in your husband’s recipe it will be pretty sour, so I’m sure to like it. My favourite is potato borș but Petronela prefers with meat and usually makes it with chicken wings. But I’ll make the mushroom borș for one of our ‘veggie days’ soon. We are fortunate in that we have a Romanian shop not far away (Leeds) so we can buy the ‘raw borș’ in litre bottles though I often think I should make my own. As you will know both Maggi and Deli k’at make a powdered ‘borsch’ but it isn’t anywhere near so good
Reblogged this on Harman Farms LLC and commented:
Being a HUGE fan of Borscht, I will be trying this out in the near future.
Mmmm. Soup is so wonderful in the winter. (That sounds like a really smart kind of “guys’ night!”)
I did not realize that borscht meant sour soup. Thanks for the info.
You are welcome
I love your photos and I think it is really wonderful that this is a project for you and your husband.
Hi Gabi as usual great recipe and amazing pictures… I nominated you for the blogger recognition award, please check my blog https://loyolasdeliciouslife.com/2018/11/04/blogger-recognition-award/
Thank you for your nomination
Oh.. We need to try this recipe.
Got a new idea from this recipe…thank you…
You are welcome
We don’t eat meat, but I must say, this soup looks incredible! 🙂
I love your love of mushrooms. I concur!
I can’t say that I realized you could make a borscht with mushrooms!