Recipe Box - ATPC


Heritage: Culture/Food

Polish Recipe Box index box

Mushroom Borscht
From: Janice Chlosta Bonk

  • Mushrooms
  • 1 tbsp. (heaping) flour and cornstarch
  • 1 tbsp. vinegar
  • salt & pepper


  1. Cook dried Polish mushrooms in 1 qt. or more of water.
  2. When cooked, drain but save the water. Mushrooms can be cut into smaller pieces or coarsely chopped in a blender.
  3. Put on mushroom water to boil, adding more water to it if you've cooked a lot of mushrooms.
  4. When it comes to a boil, add your mushrooms.
  5. 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.
  6. Add this mixture to your pot of mushrooms and keep stirring until well blended.
  7. 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