This delightful Potato and Mushroom Borscht is perfect for those who crave a light yet flavorful soup. It can easily be made vegetarian by skipping the egg and sour cream dressing, making it suitable for fasting days. This recipe highlights the freshness of vegetables and is an excellent choice for warmer seasons when you want a comforting dish without the heaviness of meat.
If you’re looking for something heartier, we recommend our beef soup with potatoes and pasta beans or the classic chicken soup with dumplings—both are sure to delight!
Now, let’s prepare a delicious Potato and Mushroom Borscht together!
Potato and Mushroom Borscht with Egg and Sour Cream Dressing
This Potato and Mushroom Borscht is a light, flavorful soup made with a mix of fresh vegetables, mushrooms, and potatoes, enhanced with a creamy egg and sour cream dressing. The vegetables are sautéed, simmered in water with borscht added for tanginess, and finished with fresh parsley for a fragrant touch. Perfect for warm days or when you want a hearty yet meat-free dish, it pairs beautifully with bread or spicy chili peppers.
Medium
Equipment
1 large pot
1 wooden spoon
1 kitchen knife
Ingredients
6 potatoes medium size- 1 l borș
- 200 g sour cream
- 2 egg yolks
- 2 carrots
- 1/4 celery root
- 1 parsley root
- 1 parsnip
- 2 bunches green parsley
- 200 g mushrooms button mushrooms or whatever you like
- 1 red bell pepper
- 2 onions
- 2 tbsp sunflower oil or olive oil
- 1/2 tsp salt to taste
- 1/3 tsp ground black pepper to taste
Instructions
- Wash the vegetables thoroughly. Dice the carrots, celery root, parsley root, parsnip root, and red bell pepper into small cubes. Finely chop the onions. Peel and cut the potatoes into cubes about 1–1.5 cm (1/2 inch) on each side. For the mushrooms, leave them whole if they’re small, or chop them into bite-sized pieces if they’re larger.
- In a large pot, heat a splash of vegetable oil. Add the onions, carrots, celery root, parsley root, and parsnip root, and sauté lightly with a pinch of salt until they start to soften. Once fragrant, add the potatoes and mushrooms. Pour in 2–3 liters (8–12 cups) of water to cover the vegetables. Cover the pot with a lid and let everything simmer until the vegetables are tender.Once the vegetables are cooked, pour in the borscht and add the diced red bell pepper. Bring the soup to a gentle boil.
- In a small bowl, whisk together the sour cream and egg yolks until smooth. Gradually temper this mixture by slowly adding 2–3 ladles of hot soup, stirring constantly to prevent the eggs from curdling. Once the mixture is warmed, pour it back into the soup while stirring continuously. This step ensures a creamy, velvety consistency.
- Allow the soup to cool slightly (but not completely). Wash and finely chop the fresh parsley, then stir it into the soup. Cover the pot and let it infuse for 10–15 minutes. Be careful not to add the parsley while the soup is too hot, as it may lose its vibrant color and aroma.
- Serve the borscht warm, accompanied by fresh bread and, if desired, spicy chili peppers for an extra kick. This soup is perfect for a light lunch or dinner, offering a refreshing taste of tradition and comfort.We hope you enjoy this recipe as much as we do. Bon appétit!
Nutrition
Calories: 312kcalCarbohydrates: 47gProtein: 8gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 63mgSodium: 311mgPotassium: 1313mgFiber: 8gSugar: 8gVitamin A: 4501IUVitamin C: 84mgCalcium: 105mgIron: 3mg
Tried this recipe?Let us know how it was!
