VEGETARIAN BORSCHT

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Vegetarian Borscht image

Provided by Barbara Kafka

Categories     dinner, soups and stews, appetizer, main course

Time 1h45m

Yield 8 servings

Number Of Ingredients 19

1 ounce dried porcini mushrooms
2 tablespoons vegetable oil
1/2 pound white mushrooms, wiped clean and sliced 1/4-inch thick
1 large onion, cut into 1/4-inch dice
10 small or 7 to 8 medium beets, peeled, quartered and cut across into 1/4-inch slices; if the beet greens look nice, use half, and cut across in narrow strips
2 medium carrots, peeled and cut across into 1/4-inch rounds
1 medium parsnip, peeled and cut across into 1/4-inch rounds
1 very small or 1/2 medium celery root, peeled and cut into 1/2-inch cubes
3 medium baking potatoes, peeled and cut into 1/2-inch cubes
1/2 small white cabbage, shredded
3 large cloves garlic, smashed, peeled and very finely chopped
3 tablespoons tomato paste
1 medium bunch dill, coarsely chopped
4 tablespoons sugar
1/2 cup cider vinegar
2 tablespoons kosher salt
Freshly ground black pepper to taste
Coarsely chopped dill
Sour cream

Steps:

  • Soak the dried mushrooms in 1 cup warm water for 15 minutes. Drain and squeeze out the excess liquid. Strain all the soaking liquid through a coffee filter or cloth. Reserve the liquid (there should be 1 cup) and the mushrooms separately.
  • In a tall, narrow stockpot, warm the oil over medium heat. Stir in the fresh mushrooms, and cook, stirring occasionally, for 4 minutes. Stir in the onions, and cook, stirring occasionally, for 8 minutes.
  • Add the beets, carrots, parsnips, celery root, 8 cups water and the mushroom soaking liquid. Bring to a boil. Lower the heat, and simmer for 5 minutes. Stir in the potatoes, cabbage, garlic, and if using, the beet greens. Dissolve the tomato paste in 1/2 cup of the liquid, and stir back into the soup. Return to a boil. Lower the heat, and simmer for 5 minutes. Stir in the soaked dried mushrooms, and simmer for 5 minutes or until all the vegetables are tender.
  • Remove from the heat. Stir in the dill, sugar, vinegar, salt and pepper. Pass around bowls of the chopped dill and sour cream for garnish

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