Borsch with Zucchini and Chanterelles

Chanterelles and zucchini make a perfect pairing for enriching your diet with beneficial vitamins and minerals. Zucchini is a versatile vegetable that can be incorporated into various dishes, providing a light and healthy base.

One delicious way to enjoy zucchini is by adding it to a nutritious red borscht. The mild flavor of zucchini complements the hearty ingredients of the soup, making it both satisfying and wholesome.

Also, you can use zucchini in a wide range of recipes, from salads to stir-fries. This low-calorie ingredient adds texture and nutrition to any meal.

Directions

1. For nutritious summer borsch, cook a quick broth. To do this, take a can of stewed beef and pour boiling water over the meat. Let the broth simmer well for about 30 minutes.

2. Dice the onion, beet root, carrots, chanterelles, and zucchini. Pour some sunflower oil into the skillet. Add vegetables one at a time, starting with the onions. Fry over low heat, stirring occasionally.
3. Take fresh tomatoes and grate them, squeezing out fresh juice. You can also use canned tomato juice. Pour the juice over the sautéed vegetables in a skillet. Stir and cook for another 10 minutes to evaporate excess liquid. Gently pour the entire contents of the skillet into the boiling broth.
4. Cut the cabbage into small strips. Also, send it to the boiling broth. Leave the borsch on the stove for 10 minutes.
5. Before serving, add finely chopped garlic and herbs to the borsch. Zucchini goes very well with dill, so use this idea. You can add sour cream or cream to taste.

How to Prepare Chanterelles

Chanterelles are a delightful mushroom that can enhance a variety of dishes with their delicate, slightly fruity flavor and tender texture. To prepare them, gently wipe the chanterelles with a damp cloth or a soft brush to remove any dirt.

It’s important not to wash them under running water, as mushrooms tend to absorb moisture, which can affect their texture when cooked. If the stems are tough or woody, especially in larger or older mushrooms, trim them off, but for younger chanterelles, the stems are tender and can be left intact.

To cook, heat a little oil or butter in a pan over medium heat and sauté the chanterelles for about 5 to 7 minutes until they turn golden brown and tender. Season them with salt, pepper, and fresh herbs like thyme or parsley to elevate their natural flavor.

Chanterelles pair wonderfully with a variety of dishes, including risotto, pasta, soups, and salads, and they complement meats like chicken, pork, or beef beautifully. Their unique taste and texture make them an ideal choice for adding a gourmet touch to your meals.

Video by Jamie Kunka