Vegetarian borscht
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Dried porcini mushrooms; (30 g) |
| 2 | tablespoons | Vegetable oil |
| ½ | pounds | White mushrooms; trimmed, wiped |
| ; clean, and sliced | ||
| ¼ | Inch thick | |
| 1 | large | Onion; cut into 1/4-inch |
| ; dice | ||
| 10 | smalls | Or 7 to 8 medium beets; with greens, |
| ; peeled, quartered, | ||
| ; and cut across into | ||
| ; 1/4-inch slices | ||
| 2 | mediums | Carrots; peeled and cut |
| ; across into | ||
| ; 1/4-inch rounds | ||
| 1 | medium | Parsnip; peeled and cut |
| ; across into | ||
| ; 1/4-inch rounds | ||
| 1 | small | Or 1/2 large celery root; (about 3/4 pound), |
| ; peeled and cut into | ||
| ; 1/2 inch cubes | ||
| 1½ | pounds | Mashing potatoes; peeled and cut into |
| ; 1/2-inch cubes | ||
| ½ | small | White cabbage; (about 3/4 pound), |
| ; cored and shredded | ||
| 3 | larges | Clov garlic; smashed, peeled, |
| ; and very finely | ||
| ; chopped | ||
| 3 | tablespoons | Tomato paste |
| 1 | medium | Bunch dill; fronds only, |
| ; coarsely chopped | ||
| ¼ | cup | Sugar |
| ½ | 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 ½ 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.
Yield: 8 main-course servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW # CL9247 Converted by MM_Buster v2.0l.