Recipe courtesy of Barbara Kafka
Show: Cooking Live
Episode: Cookbook Picks
Save Recipe Print
Total:
2 hr 5 min
Prep:
45 min
Cook:
1 hr 20 min
Yield:
8 main-course servings
Level:
Easy

Ingredients

Directions

Soak the dried mushrooms in 1 cup hot water for 15 minutes. Drain, reserving the liquid, and squeeze out the excess liquid. Strain all the soaking liquid through a fine-mesh sieve. Reserve the liquid (there should be 1 cup) and the mushrooms separately.

In a tall narrow stockpot, heat the oil over medium heat. Stir in the fresh mushrooms and cook, stirring occasionally, for 4 minutes. Stir in the onion and cook, stirring occasionally, for 8 minutes.

Add the beets, carrots, parsnip, 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 soup. Return to a boil. Lower the heat and simmer for 5 minutes. Stir in the reconstituted 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 bowls of chopped dill and sour cream at the table.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Borscht

Recipe courtesy of Food Network Kitchen

Borscht

Recipe courtesy of Food Network Kitchen

Summer Borscht

Recipe courtesy of Ina Garten

Winter Borscht

Recipe courtesy of Claire Robinson

Ukrainian Borscht

Recipe courtesy of David Rosengarten

Beef Borscht

Recipe courtesy of Food Network Kitchen

Beef Borscht

Roasted Beet Borscht

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword