Ukrainian Lenten Borshch

Name: Ukrainian Lenten Borshch
Yield: Makes 8 servings
Cuisine: Ukraine
Ingredients: 3 large red beets, peeled and grated; 2 tablespoons chopped fresh dill; 2 cups shredded green cabbage; freshly ground black pepper to taste; 1 tablespoon apple cider vinegar or more to taste; 2 cloves garlic, crushed; 3 tablespoons sunflower oil; ¼ cup tomato paste; 12 ounces canned herring fillets or sprats in tomato sauce; 8 cups vegetable broth; 4 dried porcini mushrooms; 1 rib celery, finely chopped; 2 carrots, peeled and finely chopped; 2 teaspoons salt; 2 large potatoes, peeled and finely chopped; 1 bay leaf; 1 large onion, finely chopped

Pisnyi borshch

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

The New Ukrainian Cookbook

By Annette Ogrodnik Corona

Published 2020

About

This traditional Lenten borshch is a refreshing fish soup that is a bit unusual. Good hot and also tasty chilled in the summertime, it is thick and rich with flavors.

Ingredients

4 dried porcini mushrooms
8 cups vegetable broth
3 tablespoons

Europe
Ukraine
Pescatarian
Soup
Eastern Europe
Gluten-free

Method

Put the mushrooms in a strainer and rinse well under cold water. Place them in a small saucepan along with 2 cups of vegetable broth and bring to a boil. Remove the pan from the heat and let the mushrooms soak for 30 minutes.

Meanwhile, warm the oil in a large pot over medium heat and add the onion. Gently sauté until very soft, about 5 minutes. Add the carrots and celery. Stir in the t