Mushroom Borscht recipe

Mushrooms add an incredibly succulent element to the sweet and earthy borscht, and they make a “meaty” vegetarian option. If you aren’t strictly vegetarian, feel free to use beef broth, as it complements mushrooms fantastically.


2 tablespoons butter
1 medium onion, thinly sliced
2 cups sliced mushrooms
3 cloves garlic, smashed
1 teaspoon ground cumin
¼ teaspoon ground allspice
¼ teaspoon ground coriander
2 tablespoons red wine
6 cups vegetable broth
3 medium beets, peeled, grated
1 cup prepared sauerkraut, rinsed
¼ cup lemon juice
Sea salt and black pepper, to taste
Chopped fresh parsley, for serving
Sour cream, for serving


1) Melt butter in a large pot over medium heat; add onion and cook until very golden, stirring occasionally, about 10 minutes. Remove from pot; set aside.

2) Add mushrooms, garlic, cumin, allspice, and coriander to pot; add a pinch of salt. Cook until mushrooms have released their liquid, about 4 minutes, stirring occasionally. Continue to cook until liquid is almost evaporated, about 3 additional minutes.

3) Add wine to pot; bring to a boil and cook until evaporated, stirring and scraping constantly, about 2 minutes.

4) Add broth, beets, sauerkraut, and reserved onion to pot; bring to a boil over high heat. Lower to a simmer and cook, covered, until vegetables are soft, about 20 minutes. Stir in lemon juice and seasonings to taste.

5) To serve, ladle soup into large bowls; garnish with parsley and sour cream.

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Published: March 29, 2011
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Published by Starsol