Monday, April 20, 2009

Beetroot soup with dried wild mushrooms


Whenever I go to LT, the first thing I ask my mum to make for me is this beetroot soup with dried mushrooms. As it was boiled for Big Friday before Easter, it is really lean but still absolutely delicious.

What we need:

2 l of vegetable stock
5-6 dried mushrooms
2 medium boiled beetroots
2 potatoes
1 carrot
1 onion
salt and pepper to taste
bay leave
dried dill
2 tbps of vinegar

What we have to do:

1. Clean and peel potatoes and carrots. Cut into pieces. Put into a pot with boiling vegetable stock.
2. Cut mushrooms and add to the vegetable stock( mushrooms must be kept into water for several hour or overnight then boiled for 20 min).
3. When potatoes are almost ready add chopped onion ( you can fry it in oil beforehand if you want), salt and pepper, bay leave and dill.
4. Add 2 tbsp of vinegar. The soup must be a bit sour and the vinegar will help beetroot to keep red colour. Cut the beetroot and put into the soup. Boil for 5 more minutes and serve.
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1 comment:

  1. Love the tip about how to keep the beets red! Looks yummy!

    ReplyDelete

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