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Polish Borscht

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"This delicious vegetarian borscht is made with beets and dried mushrooms and is a traditional dish in Poland on Christmas Eve. For extra flavor, add some garlic if you like. For a heartier soup, you can add dumplings. [Recipe originally submitted to]"
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1 h 15 m servings 106 cals
Original recipe yields 10 servings

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  1. Place dried mushrooms in a bowl, cover with cold water, and soak for 30 minutes. Drain.
  2. While mushrooms are soaking, place beets in a pot, cover with water, and bring to a boil. Reduce heat and simmer until tender, about 30 minutes. Drain and cool until easily handled. Peel and slice beets.
  3. Place sliced beets in a large pot and cover with 4 quarts water. Add drained mushrooms, onions, allspice, bay leaves, salt, and pepper. Stir in oil and lemon juice. Simmer over medium heat for 30 minutes. Garnish with parsley.

Nutrition Facts

Per Serving: 106 calories; 7.1 g fat; 10.9 g carbohydrates; 1.9 g protein; 0 mg cholesterol; 85 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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