A few days ago I made this mushroom borscht (sour soup) but with dried Chanterell which I picked last year. This year was not very good for mushroom foraging. Also I adapted to what I had in the house. But was great! The aroma, the taste, etc!
- 1 root parsnip
- 1 root celery
- 2 onions
- 1 jar of dried Chanterelle
- 500 ml meat broth
- 1 parsley
- 2 carrots
- 1 red pepper
- 1 liter borscht
- 1 hand green parsley
Clean and cut all the vegetables and boil them in 2 liters of water for 30 minutes. Cut the mushrooms in small pieces and add them to the vegetables with the meat broth. Boil them for another 30 minutes.
Boil the sour soup and then add it to the mushrooms. Cut the green parsley. Add it when the sour soup is done.
You can replace the borscht with lemon juice. You can find this ingredient in an East-European shop.
Proper traditional borscht is made with ‘tārâță’, wheat bran, in water, fermented.