Borscht Soup
10 ingredients · from Martha Stewart
Ingredients
- 4 Beets
- as needed Vegetable stock (made with carrots, celery, onion, and garlic)
- 4 Dried Polish mushrooms (morel or porcini), soaked
- 2 tablespoons Chopped parsley leaves
- 1/3 cup Chopped celery leaves
- 1 spoon Sugar
- 1/2 cup Sour cream
- 1 tablespoon Flour
- as needed Lemon juice or sour salt (citric acid)
- lots Fresh dill, chopped
Method
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Watch the original: “Borscht Soup” by Martha Stewart. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.
