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Vegetarian borsch with mushrooms
1 serving
Browned vegetables (fried), cut into straws - carrots, bulb onions, parsley roots are put into the prepared mushroom broth. Then one adds boiled and cut into strips mushrooms, beets, salt, citric acid and brings everything to a boil. The finished borscht is served with sour cream and hot boiled potatoes.
Browned vegetables (fried), cut into straws - carrots, bulb onions, parsley roots are put into the prepared mushroom broth. Then one adds boiled and cut into strips mushrooms, beets, salt, citric acid and brings everything to a boil. The finished borscht is served with sour cream and hot boiled potatoes.
margarine - 2.5 g, potatoes - 100 g, carrots - 6 g, beets - 45 g, parsley roots - 3 g, onions - 10 g, sour cream - 20 g, dried mushrooms - 4 g, citric acid - 0.25 g, mushroom broth - 200 g
