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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230 kcal
(per portion)
Ingredients you'll need
  • 12g dried porcini
  • 1 onion
  • 1 carrot
  • 1 celery stick
  • 1 large potato
  • 200g white mushrooms
  • 2 garlic cloves
  • 1 beetroot
  • 1 bay leaf
  • A handful of thyme
  • 1 vegetable stock cube
From your kitchen
  • 800ml boiling water
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
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. Peel and dice the potato to match the rest of the veg. 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 sweat, 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. Crumble in the stock cube. 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.

This recipe is from
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