Pisnyi Borsch(Meatless Beet Soup)

* Exported from MasterCook *

PISNYI BORSCH (MEATLESS BEET SOUP)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Christmas Soups
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Beets
1 lg Carrot
1 md Parsnip
1 md Turnip
2 lg Celery Ribs
2 md Onions
1 lg Bay Leaf
3 Peppercorns -- Use 4 If
-Desired
3 Dried Boletus Mushrooms -- OR
1/2 lb Chopped Mushrooms
-- Liquid From The
Cooked
-Mushrooms, Optional
1 qt Beet Kvas -- OR
1 t Sour Salt -- Crystalized
-Citric Acid If Not Using
-Kvas
2 ts Salt
1 t Ground Pepper -- Or To Taste
2 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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