gourmets and connoisseurs of unusual combinations just have to taste the mushroom soup. Mushrooms give this dish an exquisite aroma and flavor.
How to prepare:
Mushrooms iterate, clean, wash and boil in 1.5 liters of water for 30 minutes after boiling.
Beets, carrots and parsley mine, clean and rub on a coarse grater. Onions cut into cubes.
Preheat a skillet in vegetable oil and lightly fry the prepared vegetables. Add the vinegar, sugar and 5-6 tablespoons of water. Simmer, covered on low heat 15 minutes or until tender beets.
If in the process of extinguishing the water boils away, and the beets will not be enough soft, then add the water and continue to simmer.
In a saucepan of boiling mushroom broth fall asleep shredded cabbage, and after 10 minutes, add fried with beetroot, bay leaf and chopped garlic. Boil for three minutes and remove from heat.
Serve hot with boiled potatoes, sour cream and chopped fresh dill and onion.
Instead of boiled potatoes to serve borscht crumbly buckwheat.
Translated by site: wday.ru