Udmurt borscht with mushrooms and croutons is a very tasty first course that will appeal to many. In addition, it is perfect for fasting people.
It is necessary
-
- 150 g of dried porcini (or any other) mushrooms;
- 100 g carrots;
- 100 g of onions;
- 300 g of beets;
- 300 g white cabbage;
- 100 g of pearl barley or barley groats;
- 50 g of vegetable oil;
- 1 tablespoon flour;
- 1/2 teaspoon of vinegar essence;
- parsley;
- salt
- ground black pepper - to taste;
- sour cream;
- rye or gray bread.
Instructions
Step 1
Wash dried porcini mushrooms in warm water. Put them in a saucepan, cover with cold water and put on fire.
Step 2
Peel the carrots and onions. Grate the carrots on a coarse grater, and finely chop the onion. Put them in a frying pan, add vegetable oil and a little water in such an amount that the vegetables are immersed in the liquid by one third of the total volume. Spread vegetables over low heat until tender.
Step 3
Chop the beets finely or grate them on a coarse grater, put them in a frying pan, cover with mushroom broth and simmer. To prevent the beets from losing their color when stewing, add a few drops of vinegar essence to them.
Step 4
When the mushrooms are cooked, turn off the heat, remove them from the broth and discard them in a colander. Let the mushrooms cool and chop them finely.
Step 5
Rinse the pearl barley, cut the cabbage into strips. Put the mushroom broth on the fire again, add the barley into it, put the chopped mushrooms and bring it to a boil. After that, put the cabbage in the borscht and reduce the heat.
Step 6
Cook the borscht until the cabbage is tender. Then put sautéed onions and carrots, stewed beets in a saucepan. Add flour, salt and pepper, stir everything well, cook the borscht for a few more minutes and turn off the heat.
Step 7
Make rye or gray bread croutons. To do this, cut off the crust from it, cut the bread into small slices or cubes. The size of the croutons can be of any size. Heat a skillet with vegetable oil and fry the slices in hot oil on both sides until golden brown.
Step 8
Place the prepared croutons on a plate. If desired, rub them with a mixture of salt and garlic, and this must be done quickly, while the croutons are hot.
Step 9
Finely chop the parsley and add to the borscht, put the sour cream and serve the dish along with the prepared croutons.
