Borsch is cooked on mushroom broth, as described above, but without tomatoes. 5-7 minutes before the end of cooking, add boiled shredded mushrooms and beet kvass.
Beet - 60 g, cabbage - 150 g, dried mushrooms - 5 g, onions - 15 g, carrot - 15 g, parsley root - 10 g, lard - 10 g, beet kvass - 60 g, sour cream - 15 g, salt, green parsley, dill.
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