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Borscht with chanterelles

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627
Kitchen Eastern European
Calorie content 87.9 kcal
Portions 8 port.
Cooking time 110 minutes
Proteins * 2.4 gr.
Fats * 2.4 gr.
Carbohydrates* 18.4 g
* per 100 gr. product
Borscht with chanterelles
Content

Do you like rich borscht, but did you get bored with the traditional recipe? Use chanterelles in the preparation of this soup, the taste of rich borscht with chanterelles is guaranteed to sparkle for you with new colors, and your loved ones will definitely ask for more!

Ingredients

Cooking process

step 1 out of 8
Sort the chanterelles, rinse under cold water. Put the mushrooms in a saucepan, pour 2 liters of water. After boiling, cook for 30 minutes.
step 2 out of 8
Peel the onion, chop finely. Wash carrots, peel and cut into strips.
step 3 out of 8
Chop the cabbage finely. Wash the potatoes, peel and cut into cubes. Wash the beets, peel and cut into strips.
step 4 out of 8
Remove the chanterelles from the water, cool them and cut into small pieces. Do not pour the broth, but strain through cheesecloth into a clean saucepan.
step 5 out of 8
Heat a frying pan with vegetable oil, fry the onion in it until transparent. Pour carrots to the onion, fry. Then add the beets there. Add tomato paste, vinegar and some mushroom broth. Simmer the roast under the lid for about 10 minutes.
step 6 out of 8
Put the mushroom broth on low heat again, bring to a boil. Send potatoes to the broth. Cook for 10 minutes, then add cabbage, cook for another 5 minutes.
step 7 out of 8
Add flour to a frying pan, mix thoroughly. Put the frying in the mushroom broth. Add bay leaf and finely chopped prunes to the soup. Simmer on the stove for 15 minutes.
step 8 out of 8
Rinse the parsley, dry on a kitchen towel and chop finely. Add parsley at the end of cooking. Salt the borscht to taste, add peppercorns. Leave the soup to steep for about 15 minutes. Delicious borscht with chanterelles is ready to serve!

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