House of Asia > Recipes > Red borscht with shiitake mushrooms

Red borscht with shiitake mushrooms

20 min

4 servings

mild

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Transform your Christmas Eve red borscht with fragrant shiitake mushrooms. Its flavor is sure to delight and become a fond memory.

Vegetables Mushrooms 15-30 minutes

Ingredients

60 gr House of Asia Dried Shiitake Mushrooms

3-4 tablespoons Gluten-free light soy sauce House of Asia

4 tablespoons House of Asia Rice Vinegar

2-3 cloves of garlic, cut in half

2 liter of water

2 kg of beets

1 medium celery

2 apples (preferably sour)

2 onions cut in half

5 grains of allspice

4 bay leaves

10 black peppercorns

2 cloves

2 tablespoons of dried marjoram

Salt and pepper to taste

A method of preparing

1. Pour 2 liters of water into a pot, add dried shiitake mushrooms, onion, and garlic, bring to a boil, and simmer for about 20 minutes. Then add bay leaves, allspice, and peppercorns and simmer for 30-40 minutes.

2. Peel the beets and celery, cut them into thin half-moons. Then, thinly slice the apples (with the peel) and place them in the pot with the mushrooms. Bring to a boil. Add the vinegar and cloves and simmer over low heat for another 30 minutes. Finally, add the marjoram and soy sauce.

3. Before serving, strain the borscht, remove the mushrooms, slice them, return them to the pot, and reheat. Taste and season with salt and pepper if necessary.

4. Borscht tastes best served with pierogi, dumplings or cabbage croquettes.

TIP: It is best to cook the borscht the day before serving.

TIP: To give it a deeper flavor, you can add a few tablespoons of sourdough at the end of cooking.

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