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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 Allrecipes.pl]"
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Ingredients1 h 15 m servings 106 cals
Original recipe yields 10 servings
- Place dried mushrooms in a bowl, cover with cold water, and soak for 30 minutes. Drain.
- 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.
- 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.
Per Serving: 106 calories; 7.1 g fat; 10.9 g carbohydrates; 1.9 g protein; 0 mg cholesterol; 85 mg sodium. Full nutrition