Vegetarian Borscht
- Level: Easy
- Yield: 8 main-course servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 245
- Total Fat
- 4
- Saturated Fat
- 0
- Carbohydrates
- 49
- Dietary Fiber
- 9
- Sugar
- 19
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 905
- Total: 2 hr 5 min
- Prep: 45 min
- Cook: 1 hr 20 min
Ingredients
1-ounce (30 g) dried porcini mushrooms
2 tablespoons vegetable oil
1/2 pound white mushrooms, trimmed, 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, with greens, peeled, quartered, and cut across into 1/4-inch slices
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 large celery root (about 3/4 pound), peeled and cut into 1/2 inch cubes
1 1/2 pounds mashing potatoes, peeled and cut into 1/2-inch cubes
1/2 small white cabbage (about 3/4 pound), cored and shredded
3 large cloves garlic, smashed, peeled, and very finely chopped
3 tablespoons tomato paste
1 medium bunch dill, fronds only, coarsely chopped
1/4 cup sugar
1/2 cup cider vinegar
2 tablespoons kosher salt
Freshly ground black pepper, to taste
Coarsely chopped dill
Sour cream
Boiled potatoes, optional
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.