Mushroom borscht is a great winter meal when you want to warm both your stomach and your soul. Aromatic, healthy, hearty, warming and very tasty food, served with crispy and fragile Krippu chickpea crackers.

MUSHROOMS BORCH with chickpea crackers

  • gluten-free
  • dairy-free
  • vegetarian & vegan


  • "Krippu" crackers or sticks
  • 400 g of beets,
  • 200g of fresh or fried mushrooms,
  • 100 g pitted prunes,
  • 2 pcs. celery stalks or a piece of celery root,
  • 2 carrots,
  • 1/4 fresh cabbage
  • 1 tomato
  • 1 onion,
  • 1.5 l of water or vegetable broth,
  • 1 tsp dried ginger,
  • 1 tsp cumin,
  • 1 tsp oregano,
  • 1/2 tsp sage,
  • 1 bay leaf,
  • 2 pcs. allspice
  • Salt, pepper to taste, frying oil, greens.


  1. Cut the onion and fry in oil with dry spices, bay leaf.
  2. Coarsely grate beets, carrots, cut into tomato pieces and sauté in oil for 5 minutes.
  3. Add all the fried vegetables with spices, sliced plums and mushrooms to the broth.
  4. Boil everything for 20 minutes or until ready, add salt and pepper.
  5. When placed on the table, sprinkle with finely chopped greens. Served with "Krippu" crackers or straws. Bon appetite!



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