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–+ servings

Buckwheat Mushroom Borscht with Beets

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Rett Soup
Kategori Ukrainian
serveringsstørrelse 4 people

Ingredienser
  

  • 4 medium beets, peeled and diced
  • 8 ounces cremini mushrooms, sliced
  • 1 cup buckwheat groats, rinsed
  • 1 large onion, diced
  • 2 carrots, diced
  • 6 cups vegetable broth
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh dill, chopped (plus extra for serving)
  • Salt and black pepper to taste

fremgangsmåte
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes until the onion turns soft.
  • Stir in the garlic and mushrooms. Cook for another 5 minutes until the mushrooms soften and release some liquid.
  • Add the diced beets and vegetable broth. Bring the mixture to a boil, then lower the heat and simmer for 15 minutes.
  • Stir in the rinsed buckwheat groats. Continue simmering for 12 to 15 minutes until the buckwheat is tender but still has a slight bite.
  • Remove the pot from the heat. Stir in the lemon juice, chopped dill, salt, and black pepper. Ladle into bowls and top with extra dill if desired.

merknader

Buckwheat absorbs liquid as it sits, so add a splash of broth when reheating leftovers to loosen the texture. Fresh beets give the brightest color and flavor. If you want a stronger sour note, add the lemon juice at the table instead of during cooking so each person can adjust it.
Course: Soup
Cuisine: Ukrainian
Equipment: Large pot, Cutting board, Knife