This interesting and tasty borscht is made with baked potatoes, mushrooms, and fresh vegetables. Surprise your household with mashed borscht.

Summary

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) – 0.3333 cup
• Beets (peeled and sliced) – 330 g
• Parsnip (sliced) – 0.3333 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.