Ukrainian Meatless Borsch (borscht)

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1/2 cup dried mushroom (or more)
• 1 large onion, chopped
• 3 tablespoons vegetable oil
• 2 beets, cut in thin strips
• 1/2 parsley root, cut in strips
• 3 peppercorns
• 8 -9 cups water
• 1 carrot, cut in thin strips
• 1 potato, diced
• 1 celery rib, diced
• 3 cups shredded cabbage
• 1/2 cup tomato juice
• beet juice or lemon juice
• 1 garlic clove, mashed (optional)
• 1/2 cup cooked beans
• salt and pepper
• chopped dill

Recipe

• 1 pour hot water over the mushrooms, drain, and wash.
• 2 cover with lukewarm water and soak for 30 minutes or longer.
• 3 the period of soaking will depend on the variety of mushrooms used.
• 4 the boletus variety ( hryby) requires little or no soaking.
• 5 cook the mushrooms in the same water in which they were soaked until they are tender.
• 6 cook the onion in the oil until slightly wilted.
• 7 add the beets, parsley, peppercorns, and water.
• 8 cover and cook until the beets are barely done.
• 9 add the carrot, potato, and celery, and continue cooking for about 15 minutes.
• 10 at this stage put in the cabbage, and cook until it is tender but not overcooked.
• 11 the cabbage should retain some crispness.
• 12 add the remaining ingredients.
• 13 use the beet kvas or lemon juice with discretion.
• 14 the borsch should be mildly tart but not sour.
• 15 season to taste.
• 16 finally add the cooked, chopped, or whole mushrooms along with the mushroom stock.
• 17 bring to a boil.
• 18 serve.
• 19 beet kvas wash and pare 10 to 12 medium beets, then cut into eighths.
• 20 put into a stone crock or any earthenware container and cover with boiled water, cooled to lukewarm.
• 21 to hasten fermentation, place a slice of sour rye bread among the beets.
• 22 cover and keep at room temperature for a few days.
• 23 when the liquid is sour, pour it off the beets into the sealers; cover, and keep in the refrigerator.
• 24 the kvas is added to borsch in the final stage of cooking.
• 25 pour a small quantity of kvas into the borsch and bring to a boil.
• 26 overboiling fades the color of kvas.