Beetroot & Mushroom Borscht Recipe | Abel & Cole
Beetroot & Mushroom Borscht
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Prep: 15 mins
Cook: 25 mins
Mushrooms add some forest flavours to this simple version of the classic Polish soup.
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Ingredients you'll need
  • A 12g sachet of porcini
  • 1 onion
  • 1 carrot
  • 1 celery stick
  • A 200g punnet of white mushrooms
  • 2 garlic cloves
  • 1 beetroot
  • 1 bay leaf
  • A handful of thyme
From your kitchen
  • 800ml boiling water
  • 1 tbsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Heatproof measuring jug
  • Large pan with a lid
Step by step this way
  • 1.

    Tip the porcini into a measuring jug. Add 800ml boiling water and set aside to soak.

  • 2.

    Peel and finely chop the onion and carrot. Trim and finely slice the celery. Warm a large pan for 1 min, then add the chopped veg and 1 tbsp oil. Season. Cover, keep the heat low and sweat for 8 mins till the veg have softened a little.

  • 3.

    Slice the mushrooms. Peel and finely chop the garlic. Add them to the pan. Season with a pinch more salt and pepper. Put the lid back on and sweat the veg for a further 5 mins till the mushrooms look juicy.

  • 4.

    While the veg sweats, peel and coarsely grate the beetroot. Stir in the beetroot. Add the porcini and its soaking liquid to the pan. Add 1 bay leaf and most of the thyme. Cover, turn the heat up and bring to the boil. Turn the heat down a little and simmer for 10 mins till the veg are very tender.

  • 5.

    Taste and season if needed. Ladle into warm bowls, discarding the bay leaf and thyme sprigs. Garnish with a few thyme leaves to serve.