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home > recipes > soups > mushroom borscht
from Portland, OR 2 liters water. 50 grams dried mushrooms. 200 grams beet. 200 grams cabbage. 100 grams vegetable roots. 1 tb tomato paste. salt. sugar. vinegar. 2 tb vegetable oil. dark salad greens. sour cream. Wash mushrooms and soak in water for several hours. In a pan, put grated beet, fat, tomato paste, add some water and stew, covered until done, (add more water if needed). To mushroom water, add shredded cabbage, fried julienned carrot and onion and cook until done, then add beet. Season to taste and bring to a boil. Serve with sour cream and chopped greens.

Mushroom Borscht


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list all recipes for SOUPS (322)
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list all recipes by KELLYRAME (6)


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keyword: mushroom
keyword: borscht
ethnicity: russian
recipes for soups
recipes by kellyrame
Email Address:
(posted August 29, 2003)

from Portland, OR

2 liters water.
50 grams dried mushrooms.
200 grams
beet.
200 grams
cabbage.
100 grams vegetable roots.
1 tb
tomato paste.
salt.
sugar.
vinegar.
2 tb vegetable oil.
dark salad
greens.
sour cream.

Wash mushrooms and soak in water for several hours. In a
pan, put grated beet, fat,
tomato paste, add some water and stew, covered until done, (add more water if needed). To mushroom water, add shredded cabbage, fried julienned carrot and onion and cook until done, then add beet. Season to taste and bring to a boil. Serve with
sour cream and chopped greens.



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