Ukrainian borscht with chanterelles is a pleasure that is impossible to resist. Delicious and fragrant, it will appeal even to those who do not like soups and first courses too much. I advise you to serve it with sour cream, pampushki and chopped herbs.
Ingredients
Step-by-step cooking recipe
Fill the beef with water and boil until tender.
Chop the cabbage, grate the carrots and beets, finely chop the onion and arbitrarily chop the potatoes with chanterelles. Peel the tomatoes and chop them finely.
Send potatoes and cabbage to the boiling broth. Cook for 15 minutes.
Fry the onion and carrot until soft. Add the beetroot and fry for another 5 minutes. Add tomatoes and a little broth, and simmer for 5 minutes under the lid.
Separately fry the chanterelles for 5-7 minutes.
Send the mushrooms and roast to the borscht and cook everything together for another 5 minutes. Season to taste.
