Borscht with white mushrooms
We cook with selected organic farm vegetables: beetroot, white cabbage, parsnip roots, celery and parsley, and potatoes. We add beans and white Carpathian mushrooms. Served with plant-based sour cream and spelt flour rolls.
Guest Reviews
My favorite of soups!
Appearance: Bright burgundy color, you can clearly see the pieces of what you are going to eat. Consistency: I liked that the vegetables are dense, not boiled, not too finely chopped. Excellent ratio of solid and liquid parts. Taste: sweetish with a slight sourness. My favorite among soups. Perfect in taste. Does not overpower the beets. You can taste both pepper and other roots. But the biggest thrill is from porcini mushrooms!
Maxim
Just like a traditional one!
The borscht tastes like traditional, only even better! I really liked the vegetable sour cream, and the porcini mushrooms deserve a special compliment! I like that it's a nice, big portion and very tasty bread.
Khrystyna
Fun facts!
White mushrooms are a source of protein, fiber, and antioxidants.
Root vegetables contain trace elements and have anti-inflammatory properties.
They support digestion and immunity. Beetroot is rich in betaine, improves blood circulation, and lowers blood pressure.
Plant-based sour cream is a source of healthy fats.
