Champignons are almost a classic ingredient of Ukrainian borscht. They are definitely not able to spoil it and will always come in handy. And which ones to cook for this and at what stage to add to the dish, you will learn further in the recipe.
Ingredients
- Beetroot - 3 pieces
- Carrots - 2 pieces
- Onion - 1 piece
- Beef - 350 g
- Lard - 100 g
- Champignons - 200 g
- Tomato paste - 1 art.l.
- Spices and seasonings - 1 art.l.
Step-by-step cooking recipe
Boil the beef until tender for about an hour.
Cut carrots and beets into strips, chop onions, chop mushrooms and bacon.
Separately fry the lard until browned.
Fry onions and carrots in the same pan. After 3 minutes, add the beetroot, and after another 5 – tomato. Pour in a little broth and simmer under the lid for another 5 minutes.
Fry the champignons separately.
Send all the ingredients to the boiling broth, season to taste and cook the borscht for 15 minutes, and then let it brew.
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