Christmas borsch with mushroom broth

Category: Festive cuisine
Christmas borsch with mushroom broth

Ingredients

Beet 4-5 pcs
carrot 1 piece (large)
bulb 1 piece (large)
dry mushrooms 70 g
salt taste
vegetable oil 2-3 st. l.

Cooking method

  • I would like to share the traditional recipes that are always prepared in our family for Christmas. My father was born and raised in the Carpathians, so the dishes served in the house come from this region. 12 dishes are served:
  • kutia
  • borscht
  • potato dumplings
  • stuffed cabbage
  • herring or stuffed fish
  • "ears" with mushrooms
  • beans
  • uzvar (dried fruit compote)
  • donuts with rose
  • honey
  • garlic
  • honey cake https://Mcooker-enn.tomathouse.com/in...57098.0
  • Today I cooked borsch, which is served in cups and drunk. I do it "by eye", so the proportions are approximate:
  • dry mushrooms (preferably porcini) pour about 5 liters. boiling water for several hours (you can overnight).
  • Stew grated beets and carrots with finely chopped onions in oil.
  • Catch the mushrooms (they will then go to "ears" (these are such small dumplings with mushrooms of a specific shape - with ears: -).
  • Cook vegetables in the broth until tender. It is better to cook borsch on the eve of Holy Eve, then it will be infused and will be tastier.
  • Already on the table, large white beans and "ears" cooked separately are added to the borscht.
  • If I don't have many guests, then I cook borscht in a slow cooker, on the "frying" and "soup" program.
  • Merry holy!

The dish is designed for

lot

Time for preparing:

30 minutes approximately

Cooking program:

stove, frying, soup

National cuisine

ukrainian

Natalyushka
Simple and tasty, but cook beans separately?
Gael
Yes, separately. It is served as a separate dish. I boil beautiful large beans. And serve in a separate bowl. Some people still like to add it to the uzvar. Delicious
Skvorushka
original ...

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