Polish Borscht

11 ingredients
3 steps

Ingredients

  • 6 dried wild mushrooms
  • 8 medium beets, trimmed
  • 4 quarts water, or more as needed
  • 2 onions, chopped
  • 2 cloves garlic, halved
  • 10 whole allspice berries
  • 4 bay leaves
  • salt and freshly ground black pepper
  • 5 tablespoons vegetable oil
  • 1 lemon, juiced
  • 1 bunch fresh parsley, chopped (optional)

Directions

  1. 1
    Place dried mushrooms in a bowl, cover with cold water, and soak for 30 minutes. Drain.
  2. 2
    While mushrooms are soaking, place beets in a pot, cover with water, and bring to a boil. Reduce heat and simmer until tender, about 30 minutes. Drain and cool until easily handled. Peel and slice beets.
  3. 3
    Place sliced beets in a large pot and cover with 4 quarts water. Add drained mushrooms, onions, garlic, allspice, bay leaves, salt, and pepper. Stir in oil and lemon juice. Simmer over medium heat for 30 minutes. Garnish with parsley.

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