Ukrainian Meatless Borsch (Borscht)

Recipe by Olha7397
READY IN: 1hr 30mins
SERVES: 8-10
YIELD: 1 pot




  • Pour hot water over the mushrooms, drain, and wash.
  • Cover with lukewarm water and soak for 30 minutes or longer.
  • The period of soaking will depend on the variety of mushrooms used.
  • The boletus variety (white hryby) requires little or no soaking.
  • Cook the mushrooms in the same water in which they were soaked until they are tender.
  • Cook the onion in the oil until slightly wilted.
  • Add the beets, parsley, peppercorns, and water.
  • Cover and cook until the beets are barely done.
  • Add the carrot, potato, and celery, and continue cooking for about 15 minutes.
  • At this stage put in the cabbage, and cook until it is tender but not overcooked.
  • The cabbage should retain some crispness.
  • Add the remaining ingredients.
  • Use the beet kvas or lemon juice with discretion.
  • The borsch should be mildly tart but not sour.
  • Season to taste.
  • Finally add the cooked, chopped, or whole mushrooms along with the mushroom stock.
  • Bring to a boil.
  • Serve.
  • BEET KVAS Wash and pare 10 to 12 medium beets, then cut into eighths.
  • Put into a stone crock or any earthenware container and cover with boiled water, cooled to lukewarm.
  • To hasten fermentation, place a slice of sour rye bread among the beets.
  • Cover and keep at room temperature for a few days.
  • When the liquid is sour, pour it off the beets into the sealers; cover, and keep in the refrigerator.
  • The kvas is added to borsch in the final stage of cooking.
  • Pour a small quantity of kvas into the borsch and bring to a boil.
  • Overboiling fades the color of kvas.