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.