Polish Borscht
Ingredients
- 6 dried wild mushrooms ⓘ
- 8 medium beets, trimmed ⓘ
- 4 quarts water, or more as needed ⓘ
- 2 onions, chopped ⓘ
- 2 cloves garlic, halved ⓘ
- 10 whole allspice berries ⓘ
- 4 bay leaves ⓘ
- salt and freshly ground black pepper ⓘ
- 5 tablespoons vegetable oil ⓘ
- 1 lemon, juiced ⓘ
- 1 bunch fresh parsley, chopped (optional) ⓘ
Instructions
- Place dried mushrooms in a bowl, cover with cold water, and soak for 30 minutes. Drain.
- While mushrooms are soaking, place beets in a pot, cover with water, and bring to a boil. Reduce heat and simmer until tender, about 30 minutes. Drain and cool until easily handled. Peel and slice beets.
- Place sliced beets in a large pot and cover with 4 quarts water. Add drained mushrooms, onions, garlic, allspice, bay leaves, salt, and pepper. Stir in oil and lemon juice. Simmer over medium heat for 30 minutes. Garnish with parsley.
Nutrition & Diet Analysis (per serving)
480
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).