The ultimate root soup, borscht from Local Flavors: Cooking and Eating from America's Farmers' Markets by Deborah Madison

  • bay leaves
  • carrots
  • celery
  • sour cream
  • horseradish
  • leeks
  • parsley
  • tomatoes
  • turnips
  • potatoes
  • green cabbage
  • dried porcini mushrooms
  • beets

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • springandfall on September 10, 2017

    Often, a hot (versus cold) vegetarian borscht seems to me to be missing a dimension: I keep looking for the meat, or at least the savor of meat from, say, beef broth. But this hot vegetarian borscht uses porcini mushrooms for umami and turns the trimmings of its many vegetables into a vegetable-stock base, making it full-flavored. A winner.

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