This soup comes from Dzūkija. Use pre-baked or roasted beetroots to make the soup much faster.


This soup comes from Dzūkija. Use pre-baked or roasted beetroots to make the soup much faster.
Dried mushrooms will give a wonderful forest smell for the soup. Bread crisps will be a delicious final touch to the soup.

Ingredients

2 roasted beetroots
1 l vegetable bouillon
1 onion
1 spoon of lemon juice
a sprig of parsley
a handful of dried mushrooms
a few peppercorns
a few bay leaves
bread crisps ‘Bon Chance’
salt and sugar to taste

Preparation

Soak dried Boletus mushrooms in hot water in the evening and leave them overnight to reconstitute. Wash the reconstituted mushrooms and then chop them. Don’t toss away the mushroom broth, you can use it later for the soup.

Peel the pre-prepared beetroots and then grate them with a coarse grater, chop the onion finely.

Fry chopped onion in a soup pot with oil, add chopped mushrooms, fry briefly while stirring, and then add grated beetroots. After everything gets fried, pour bouillon, mushroom broth, and add spice. Cook the soup for about 15 minutes, then season with salt, lemon juice, and sugar.

Cover the soup with a lid and let sit for at least 5 minutes, season with bread crisps and chopped parsley.