Mushroom and Beet Borscht Recipe (2024)

Beets are a source of sugar that is actually healthy so the added sugar does not make sense. To make the soup even healthier cut up small pieces of Wakame seaweed and simmer with the beets and garlic. The Wakame, like all sea vegetables, will enrich the flavor and is a great source of minerals.

Flavorful, and gorgeous to look at. Don't leave out the final touch of vinegar, it brings the flavors together with a sparkle. I used a pinch of ground allspice since there were no whole ones on hand.

Roasting beets first warms the house on chilly mornings and yields a greater depth of flavor to this take on my dear departed Russian auntie's recipe. O yeah, go for sour cream and dill garnish.

It would be helpful if nutrition information included the size of the serving.

This is a wonderful recipe for inspiring the cook's instinct. I will follow the inspiration and add two cups of cooked Good Mother Stallard beans swimming in a their own rich bean broth as well as the mushroom concoction. It doesn't seem to me that this recipe requires strict adherence to all the game players and can be adapted pulling from the individual home cook's pantry. Four beets and beautiful beet greens caught my eye.

I pureed about a third of the soup with a hand blender and liked the overall texture. Also added lemon juice fairly heavily. Really enjoyed this soup!

I guess borscht can be any number of recipes. But mushrooms? And yogurt? Give me the old fashioned kind, with beets, some of the greens, a little sour salt, well chilled and a spoonful of sour cream. Yum, a summer soup to remember.

I had golden beets in my CSA share this week, so I used them for this recipe. Lacks the deep red color, of course, but tastes delicious!

I agree that added sugar is not required. For sodium-restricted types, salt can be reduced or eliminated. I've added boiled potatoes at the serving stage with good results.

Excellent. Used a dollop of sour cream instead of yoghurt.

beautiful soup in color and taste. it brought back found memories of my father's borscht (which of course did not have mushrooms but the whole process of making the soup and that glorious color brought back a cherished time.) i liked the meat like texture of the dried mushrooms but sh*takes were not flavorful enough but they were the only dried mushrooms available in my local market. next time i'll plan ahead and find dried porcinis. wouldn't change anything in this recipe aside from that.

I used half the !ount of porcinis and fresh shiitakes. I used herbs de Provence and rosemary because I didn’t have the other herbs. Yummy!

This was delicious! I skipped the dried mushrooms and used a carton of mushroom broth instead. I also added some braggs aminos (low-sodium soy sauce would also work) and a veggie bouillon cube for some extra umami and depth. Definitely will be making this again.

I wouldn't use dried porcini: its flavour would completely dominate especially using the suggested 1 oz. I went with 1/2 oz dried shiitakes (4 caps) and soaked them in vegetable stock instead of water. I also substituted 1/4 fennel bulb for the celery with excellent results. It's a delicious soup.

I pureed about a third of the soup with a hand blender and liked the overall texture. Also added lemon juice fairly heavily. Really enjoyed this soup!

Cooking this right now - looks great. Unfortunately it wasn't obvious (to me anyway) to hold back the beet greens until the end, so they have now disappeared into the broth. Will know for next time.

I skipped the sugar and salt and puréed everything just before adding 1/4 cup vinegar. It was subtle and spectacular! Greek yogurt was a nice finishing touch. I will make this again!

If I try this again I will use half the porcini mushrooms called for as they really took over. It is more Porcini Stew. I even went a little heavy on the amount of beets and had 3 cups of beet broth after starting with five cups of water.

Very tasty but way too complicated to make and an awful lot of pots and pans and bowls to wash.

Was short on mushrooms but this still turned out very well. Put the garni in a tea ball (used dried thyme and skipped the parsley). Added a couple small mushroom pierogi (they looked just like tortellini) per bowl

Roasting beets first warms the house on chilly mornings and yields a greater depth of flavor to this take on my dear departed Russian auntie's recipe. O yeah, go for sour cream and dill garnish.