Photography · Soup

Mushroom borscht

CookingWithoutLimits
GAB_7136__res
Mushrooms borscht

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.

Ingredients:

  • 1 root parsnip
  • 1 root celery
  • 2 onions
  • 500 g boletus mushrooms
  • 500 ml meat broth
  • 1 egg
  • salt
  • pepper
  • 1 parsley
  • 2 carrots
  • 1 red pepper
  • 1 liter borscht
  • 1 cup sour fresh cream
  • 1 hand green parsley

Directions:

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.

Enjoy!

 

Advertisement

Published by CookingWithoutLimits

Hi. My name is Gabi and I am a professional photographer, a new mom and a wife. I wanna learn to cook healthy food for my little one, so I made this blog to share my cooking experiments with everyone. It's gone be a long and a bumpy ride but a funny one, so stay tune for news and enjoy my ride.

50 thoughts on “Mushroom borscht”

  14. 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

    Reply
  26. Pingback: Mushrooms – Cooking Without Limits
  27. Pingback: Wild mushrooms soups – Cooking Without Limits

Leave a Reply

Please log in using one of these methods to post your comment:

Gravatar
WordPress.com Logo

You are commenting using your WordPress.com account. ( Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. ( Log Out /  Change )

Cancel

Connecting to %s