Pisnyi Borsch (Meatless Beet Soup)

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Title: Pisnyi Borsch (Meatless Beet Soup)
Categories: Christmas, Soups, Vegetables
Yield: 10 servings

2.00 lb Beets
1.00 lg Carrot
1.00 md Parsnip
1.00 md Turnip
2.00 lg Celery Ribs
2.00 md Onions
1.00 lg Bay Leaf
3.00 Peppercorns; Use 4 If
-Desired
3.00 Dried Boletus Mushrooms; OR
0.50 lb Chopped Mushrooms
;Liquid From The Cooked
-Mushrooms, Optional
1.00 qt Beet Kvas; OR
1.00 ts Sour Salt; Crystalized
-Citric Acid If Not Using
-Kvas
2.00 ts Salt
1.00 ts Ground Pepper; Or To Taste
2.00 ts Fresh Dill; Chopped

Soak boletus overnight. Cook in a little water until tender. Cool,
reserving the liquid, and chop finely. Scrub the beets and cut into
quarters. Cover with water and cook over low heat until tender,
about 1 to 2 hours. Cool and pour off the liquid, reserving it. Slip
off the peels. (Wear rubber gloves to prevent purple hands.) This may
be done a day in advance. Peel and cut up the other vegetables. Add
the bay leaf, peppercorns, and boletus or mushrooms to the
vegetables, with enough water to cover, and cook, in a large aluminum
pot over low heat, until tender. Strain the beet liquid into the
vegetables. Shred the beets in a processor or on a medium grater, and
add. Simmer for about 10 minutes and strain into a large pot. To keep
the broth clear, do not press the begetables. Add the beet kvas,
mushroom liquid, pepper and salt. bring to a gentle boil, then turn
the heat low. Taste, the flavor should be tart, mellow, and full. For
more tartnes, add fresh lemon juice or sour salt. Keeps well in the
refrigerator. Reheat gently; do not overcook or the color will turn
brown. To serve, pour over 3 or 4 vushka (dumplings) in soup plates
and garnish with the fresh dill.

NOTE:

The next recipe in this series will be for Vushka.

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