Mushroom soup and borscht recipes

One of the main ingredients in mushroom cabbage recipes, like in classic cabbage soup, is cabbage. It can be fresh and salty, and pickled. Accordingly, in recipes for mushroom borsch, as and in the standard version, beets are used. And for preparations can be taken as the root crop itself (then the dish will be have a saturated bright color), and vegetable tops.

Recipe for making cabbage soup with mushrooms and cabbage

Cabbage soup lazy “Griboedovskie”


To prepare mushroom cabbage soup with fresh cabbage you will need: 50 g dried porcini mushrooms, 1 small head of cabbage, 1 onion, turnips, carrots, parsley root, potatoes, 3 tsp flour, 2 tbsp. tablespoons butter, 1/2 cup sour cream, dill, herbs parsley, salt.


Before boiling cabbage soup with mushrooms, they need to be soaked in cold water. Then salt, boil, chop, strain the broth. Chop cabbage, boil in salted water, gradually adding sliced ​​onions, turnips, carrots, parsley root and potatoes. When ready, add mushrooms with a decoction, topped in butter flour, let it boil.

Then in the mushroom cabbage soup from fresh cabbage put oil, sour cream. After this, the first dish needs to be warmed up without boiling, and add chopped greens. Mushroom cabbage prepared according to this recipe with fresh cabbage served with sour cream.

How to cook cabbage soup with mushrooms and sauerkraut

Cabbage soup with sauerkraut and mushrooms


  • 1 liter of hot water or stew broth, 200-300 g of beef, 400-600 g sauerkraut, 2 potato tubers, 2 celery stalks, 1-2 tomatoes, 1 onion, 1 carrot, 100 g of porcini mushrooms, 1 tbsp. l paste mustard, 2 cloves of garlic, a bunch of parsley and / or dill, 1/2 tsp. Suneli hops and ground pepper mixtures, salt taste, cooking oil for frying.
  • Serve: sour cream to taste


Before cooking cabbage soup with mushrooms, in sauerkraut you need add mustard and simmer over low heat for 30 minutes, adding to need water. Wash and dry the mushrooms, peel and arbitrarily chop. Peel onions and carrots. Wash, dry and strip the meat from the films. Chop onions, carrots, beef and stalks celery cubes.

To cook mushroom cabbage soup, you need to fry meat and vegetables on vegetable oil 15 min. Add mushrooms, fry for another 10 minutes. Put cabbage, simmer for 20 minutes. Transfer the contents of the pan to pan, pour 2 liters of hot water. Add peeled and chopped diced potatoes, cook for 10 minutes.

Remove the stalks from the tomatoes, cut into slices. Put in a pan of tomatoes, chopped greens (leave a little for serving) and chopped peeled garlic. Salt, add spices, darken 5-10 minutes Serve mushroom cabbage soup with sauerkraut with sour cream and chopped greens.

How to cook sour mushroom cabbage soup

Sour cabbage soup with dried porcini mushrooms “Balaam”


50 g dried porcini mushrooms, 3 onions, 600 g chopped sour cabbage, 3 tsp flour, 1/2 cup sour cream, 2 tbsp. spoons butter, dill, parsley, bay leaf, salt.


Before cooking cabbage soup with mushrooms and sour cabbage, dried boletus should be soaked in cold water. Then boil the mushrooms, chop, strain the broth. Chop and brown the onion oil. Cabbage with two small onions and bay leaf add water and cook until tender. Then add the browned to butter flour, boil. Attach the mushrooms to the broth, add butter, sour cream, fried onions.

Warm up, without boiling, pour chopped greens. To file with sour cream.

Homemade borsch with mushrooms: recipes with photos

Borsch in Polish


50 g dried porcini mushrooms, 1 onion, carrots, rutabaga, 2 potatoes, 10 pcs. red beets, 50 ml vegetable oil, 1/2 cups of sour cream, bay leaf, dill, parsley, salt.


Boil mushrooms and chop, strain the broth. Onions, carrots, rutabaga, boil potatoes and wipe. Bake or boil beets, chop. Combine all products, add bay leaf, boil, sprinkle with chopped herbs and tint with juice beets.

After that add oil, sour cream, salt and warm, not finishing to a boil. Cooked according to this recipe borsch with mushrooms with sour cream.

Beetroot soup with champignons


200 g of champignons, 800 g of beet tops, 3 hours. 1/2 tablespoon flour glasses of sour cream, beets, 2 tbsp. tablespoons of vegetable oil, dill, parsley, salt.


Before cooking borsch with mushrooms, mushrooms and tops you need chop and boil separately in salted water. Brown flour in oil, combine with mushrooms, tops and their decoctions, boil, add oil, sour cream, salt, grated raw juice beets.

Warm up without boiling, and sprinkle with chopped herbs. Serve homemade borsch with sour cream.

Beetroot borsch with porcini mushrooms


200 g of porcini mushrooms, 800 g of young beet tops, 3 teaspoons flour, sour cream, 1 raw red beet, dill, parsley, 2 tbsp. spoons butter, salt.


Chop porcini mushrooms, cook in salted boiling water. Chop tops, boil in salted boiling water. Brown the flour with 1 tbsp. spoon of oil, combine with porcini mushrooms, tops and their decoctions, boil. Add 1 tbsp. spoon of oil, 100 g sour cream, salt, juice grated beets.

Warm up without boiling. Add chopped dill, parsley.

As you can see in the photo, borsch with mushrooms according to this recipe Serve with sour cream:

The recipe for cooking lean mushroom borsch

Lean borsch with dried mushrooms


  • 2 liters of water + for soaking and boiling mushrooms, 1 beetroot, 1/4 white cabbage, 2 potato tubers, 1 carrot, 1 onion, 100 g dried mushrooms, 2 tbsp. l tomato paste, 2 bay leaf, 5-6 peas of black pepper, salt – to taste, 50 ml cooking oil for frying.
  • To serve: 2 cloves of garlic, herbs dill.


Before cooking lean borsch with mushrooms, you need to pour dried mushrooms with boiling water, leave for 3 hours. Fold in a pan, pour cold water so that it completely covers them, boil in within 10 minutes after boiling the liquid. Drain the broth, pour 2 l water, boil for 30 minutes.

Thinly chop the cabbage. Peel onions, carrots, beets and potatoes, cut vegetables into thin strips. Fry on preheated vegetable oil onions and carrots until golden brown. Add beets and simmer until soft. Put tomato paste, fry the contents of the pan for another 2-3 minutes.

Add potatoes to the pan with mushrooms, cook for 10 minutes. To lay out cabbage, cook another 10 minutes. Introduce the beets, cook for 5-7 minutes. Salt, add bay leaf and peppercorns, keep on fire another 5 minutes When serving cooked according to this recipe lean borsch with mushrooms add chopped greens and chopped peeled garlic.

Mushroom soup borsch recipes

Beetroot soup with dried white beets mushrooms


50 g dried porcini mushrooms, pickled beets, 3 teaspoons flour, 1 Art. spoon of vegetable oil, 1 onion, sour cream, dill, herbs parsley, salt.


Boil mushrooms in salted water, chop. Boil the beets, add mushroom broth, chopped flour in butter, chopped fried onion, butter, sour cream, salt.

Warm up the borscht on the mushroom broth without boiling, and sprinkle with chopped herbs. Serve with sour cream.

Beetroot soup with mushrooms


50 g dried porcini mushrooms, pickled beets, 3 teaspoons flour, butter, onion, sour cream, dill, parsley.


Boil dried porcini mushrooms in salted water, strain, chop. Boil the pickled beets, dilute with mushroom broth, add flour, baked with butter, shredded, toasted in oil onion, a tablespoon of oil, sour cream, salt. Warm up without finishing to a boil.

Pour chopped dill, parsley. Serve sour cream separately.

Mushroom and Beetroot Borsch


5 dried or 200 g salted mushrooms, 3 medium-sized beets, 2 bulbs, 1 carrot, 100 g sour cream, 1.5 l of mushroom broth or water, 8 tbsp. tablespoons of vegetable oil, salt, pepper to taste.


Grate beets and carrots on a coarse grater. Thin bow chop and fry in vegetable oil. Vegetables and combine simmer for 5-10 minutes, stirring occasionally. Boil dried mushrooms and cut into strips. Pour mushroom broth into stewed vegetables, put shredded mushrooms, salt, pepper, bring to a boil.

If the soup is made from salted mushrooms, rinse them first water, and stewed vegetables pour hot water, combine with chopped salted mushrooms, pepper and bring to a boil. Serve with sour cream.

Borsch with mushroom ears


  • Borsch, 100 g dried porcini mushrooms, 1 onion, 1 tbsp. a spoon vegetable oil.
  • For ears: 1 1/2 cups flour, 1/2 cups water, 1-2 eggs, 1 teaspoon of salt.


Cook borsch. Boil the mushrooms, strain the broth and pour into the borsch. Shred mushrooms, mix with shredded in oil onions. Knead the dough, roll it thin, let it dry and cut tortillas. On each put 1 teaspoon of mushroom stuffing, pinch and boil in borsch.

Serve with sour cream to the table.

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