Mushroom Borscht
From: Janice Chlosta Bonk
Ingredients:
- Mushrooms
- 1 tbsp. (heaping) flour and cornstarch
- 1 tbsp. vinegar
- salt & pepper
Preparation:
- Cook dried Polish mushrooms in 1 qt. or more of water.
- When cooked, drain but save the water. Mushrooms can be cut into smaller pieces or coarsely chopped in a blender.
- Put on mushroom water to boil, adding more water to it if you've cooked a lot of mushrooms.
- When it comes to a boil, add your mushrooms.
- Then add following mixture: To a cup of water, add 1 heaping tbsp. each of Flour and Cornstarch, 1 tbsp. vinegar, Salt & Pepper. Cover jar and shake well.
- Add this mixture to your pot of mushrooms and keep stirring until well blended.
- If not quite to your taste, add bit more of vinegar until you acquire the tartness you desire. Also add some Soy Sauce to your taste.
Optional: Use 1/2 pint sour cream in this. If you do, first put some of the hot mushroom soup in a jart with the sour cream and shake it up well. That way it won't curdle when you add it to the pot of soup.
NOTE: Freezes well. When you thaw it out, heat slowly, stirring from time to time until heated through. Also, at this time, add a little light cream to it.
Serve as is or add some mashed potato into your bowl of soup.
My Surnames: Bonk, Chlosta, Janas, Banas and Kusek
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