Savory Surprise: Chanterelles add hidden depth to warming autumn soup

Chanterelles bring a woody depth and a resilient, meaty texture to borsch that holds up under slow simmering. The key is the sequence of ingredients and the preparation of the fungi to ensure the broth remains clean and the vegetables keep their shape. Prep time: 50 minutes | Servings: 6 IngredientsMeat broth — 2000 mlFresh chanterelles — 250 gWhite cabbage — 300 gPotatoes — 300 g (2 pcs)Beetroot — 250 g (1 medium)Carrot — 100 g (1 pc)Onion — 100 g (1 pc)Garlic — 10 g (2 cloves)Tomato paste — 30 g (2 tbsp)Sunflower oil — 40 mlSalt — 10 gGround black pepper — 2 g