119a Meatless borshch with sour cream

Borshch bez mjasa so smetanoju

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About


  • 1 parsley root
  • 1 leek
  • 2 celery roots
  • 2 onions
  • 10–15 allspice
  • 2–3 bay leaves
  • 5–6 black peppercorns
  • parsley and dill
  • 2 lbs beets
  • beet brine
  • ⅛ lb dried boletus mushrooms
  • 1 or 2 glasses sour cream


    Prepare a bouillon from root vegetables and dried boletus mushrooms [Boletus edulis]. Strain the bouillon. Bake 2 lbs of beets, peel them, and finely grate. Place the beets in a stewpan, cover with the vegetable bouillon, pour in beet brine, boiled separately, and sour cream, and heat until the soup is very hot. Add salt, black pepper, greens, and finely shredded mushrooms. Serve with fried buckwheat groats.