Green Borsch with Oyster Mushrooms
by Editorial Staff
I propose to cook green borsch with sorrel and oyster mushrooms. Despite the lack of meat in the recipe, the first course turns out to be quite satisfying thanks to the fried mushrooms.
Ingredients
- Oyster mushrooms – 250 g
- Sorrel – 100 g
- Eggs – 2 pcs.
- Potatoes – 1 pc.
- Carrots – 1 pc.
- Bulb onions – 1 pc.
- Parsley – 15 g
- Bay leaf – 1 pc.
- Salt – 0.5 tbsp
- Peppercorns – 3-5 pcs.
- Vegetable oil – 2 tbsp
- Water – 1.5 l
Directions
- Pour water into a saucepan, add peppercorns, bay leaf, and salt. Bring water to a boil.
- Peel the potatoes, cut into cubes, and place in boiling water. Simmer for 25 minutes over medium heat.
- Peel the onions and carrots. Dice the onion and grate the carrots on a medium grater.
- Heat 1 tablespoon in a skillet. a spoonful of vegetable oil. Put onion and carrots and fry for 3-4 minutes over medium heat.
- Cut the oyster mushrooms into arbitrary pieces. Heat the remaining vegetable oil in a skillet and fry the mushrooms over medium heat for 5-7 minutes.
- Chop the sorrel and parsley.
- Pour the water over the eggs in a saucepan, bring to a boil and cook over medium heat for 5-7 minutes. Allow cooling. Then peel and cut into cubes.
- Put the frying vegetables in a pot with potatoes.
- Then add the chopped eggs. Then add the fried mushrooms. Cook borscht for 10 minutes. Then put parsley and sorrel into it. Cook it for another 3-4 minutes.
- Turn off the heating and cover with a lid. Let the finished borscht brew for 15-20 minutes. Pour it into plates and serve.
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