MUSHROOM AND BEET BORSCHT

Mushroom and Beet Borscht image

This lighter, vegetarian version of hot borscht has the depth of flavor that a meaty backdrop provides, without overpowering the winelike, heady flavor of the beets.

Provided by Martha Rose Shulman

Time 1h30m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 ounce dried mushrooms (about 1 cup), such as porcinis or shiitakes
1 bunch beets (4 medium or 3 large), with greens, the beets peeled and quartered, the greens stemmed, washed and coarsely chopped
3 garlic cloves, 2 thinly sliced and 1 minced
Salt
1 to 2 teaspoons sugar, to taste
2 tablespoons extra-virgin olive oil
1 large onion, chopped
2 medium carrots, peeled and sliced (about 1 1/2 cups)
2 celery stalks, sliced
1/2 pound white or cremini mushrooms, trimmed and sliced
A bouquet garni made with 10 parsley stems, 2 bay leaves, 6 black peppercorns, 2 sprigs thyme and 3 allspice berries, tied in a cheesecloth bag
1 tablespoon cider vinegar
1/4 cup chopped fresh parsley
1 cup plain Greek yogurt for garnish (optional)

Steps:

Place dried mushrooms in a bowl and pour on 3 cups boiling water. Let sit 30 minutes, then strain through a cheesecloth-lined strainer set over a bowl. Squeeze mushrooms over the strainer to extract any remaining flavorful liquid. Rinse mushrooms in several changes of water, and chop.
While mushrooms are soaking, combine beets, sliced garlic and 1 quart of water in a saucepan and bring to a boil. Add 1 teaspoon salt and the sugar, reduce heat and simmer uncovered for 30 minutes.
Remove beets from water using a slotted spoon or skimmer and transfer to a bowl; allow to cool until you can handle them. Cut into small dice or into julienne (about 1/4-inch wide by 1 inch long). Add enough of the broth from the beets to the mushroom broth to make 6 cups combined broth.
Heat oil over medium heat in a large, heavy soup pot or Dutch oven and add onion, carrots and celery. Cook, stirring, until just tender, about 5 minutes, and add a generous pinch of salt and the minced garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add white mushrooms. Cook, stirring often, until mushrooms begin to sweat. Add chopped dried mushrooms, the 6 cups combined mushroom and beet broth, the simmered beets and the bouquet garni. Bring to a boil, add salt to taste, reduce heat, cover and simmer 30 minutes.
Add chopped beet greens and simmer another 5 minutes. Stir in vinegar. Taste and adjust seasonings. Remove bouquet garni, stir in chopped parsley and serve, garnishing each bowl with a generous dollop of yogurt if desired.

Nutrition Facts : @context http, Calories 113, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 5 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 463 milligrams, Sugar 9 grams