Lenten Borsht(For Holy Supper)
Lenten Borsht(For Holy Supper) is an impressive dinner. Made with 2 oz. dried mushrooms, 6 c. water, 2 large onions, chopped, 2 tbsp. vegetable oil and 3 large beets, thinly sliced, like shoestring potato, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Simmer dried mushrooms in water for 1 hour.
Strain through cloth, saving liquid.
Wash mushrooms thoroughly and chop into pieces.
Saute onions in oil until brown.
Add to fry pan, the beets, carrot and celery; cook 5 minutes.
Add this mixture to soup pot of boiling water, bay leaf, onion, salt, pepper, lemon juice and tomato paste.
Simmer 20 minutes; add cabbage, mushrooms, both types, mushroom stock, lima beans and dill.
Let slowly simmer until all added vegetables are done.
Let cool and absorb flavors. Can be reheated and each time it tastes better.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment