You can cook delicious borsch even without meat. The main thing is to use young and juicy vegetables. And to make the borsch even more rich, I recommend cooking it on mushroom broth. It is best if it is strong and freshly.
A rich taste and the same expressive aroma of mushroom broth dishes are their main feature. This is a find for vegetarians, adherents of proper nutrition and just lovers of mushrooms. Moreover, any of their species are suitable - from champignons and oyster mushrooms to chanterelles and mushrooms. They use fresh and dried mushrooms, and even ready -made concentrated dry mixtures with spices.
Before preparing dishes made of mushroom broth, the mushrooms themselves must first be thoroughly cleaned and treated. And dried - soak for several hours in water to return their texture. The broth is cooked for about an hour over low heat - so it turns out as rich as possible to taste and smell. We advise you to add onions, garlic and spices to taste. Before using the broth, you can strain or even freeze for the winter.
Then, on its basis, excellent first dishes of mushroom broth are obtained. It is good in stewed vegetables and meat, in the preparation of sauces and gravy. Classic - pork potatoes, adjusted in mushroom broth with sour cream.
