Borscht-Puree with Mushrooms and Baked Potatoes
by Editorial Staff
This interesting and tasty borscht is made with baked potatoes, mushrooms, and fresh vegetables. Surprise your household with mashed borscht.
Servings: 8
Ingredients
- Champignon mushrooms (cut into thin slices) – 1.5 cups
- Red cabbage (shredded) – 2.5 cups
- Baked potatoes (peeled and cut into pieces) – 2 cups
- Celery root (chopped) – 1.75 cups
- Carrots (sliced) – 1/3 cup
- Beets (peeled and sliced) – 330 g
- Parsnip (sliced) – 1/3 cup
- Vegetable oil – 1 tbsp
- Onions (finely chopped) – 1.75 cups
- Tomato paste – 1 tbsp
- Water – 7 glasses
- Light beer – 0.5 cups
- Garlic (chopped) – 2 cloves
- Apple cider vinegar – 3 tbsp
- Sugar – 2 teaspoon
- Salt – 1 teaspoon
- Ground black pepper – 0.5 teaspoon.
- Sour cream – 0.5 cups
- Fresh dill (chopped) – 2 tbsp
Directions
- Heat vegetable oil in a large cast-iron saucepan (cauldron) over medium heat. Place the chopped mushrooms in a saucepan and cook, stirring occasionally, for about 5 minutes. Add the onion to the cauldron and fry for about 6 minutes. Place celery, carrots, and parsnips in a saucepan and cook for about 4 minutes.
- Then add tomato paste, 7 glasses of water, and beer, stirring, to a boil. Reduce heat and cook vegetables for about 5 minutes, stirring occasionally. Then put the shredded cabbage, potatoes, garlic, and beets in a saucepan, cook for about 20 minutes. Remove the pot from the stove.
- Pour half the contents of the pan into a blender bowl and puree until smooth (this must be done with an open hole for steam to escape). Pour the puree into a large bowl. The remaining borscht from the saucepan is also mashed in a blender and the mashed borscht is poured into the same bowl. Add vinegar, sugar, salt, and pepper to the borsch-puree.
- Pour about 1.5 cups of borscht-puree into each of 8 serving plates and add 1 tablespoon of sour cream and 3/4 teaspoon of dill to each serving. Serve the borscht-puree immediately.
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