Vegetarian Borscht
Serves: 4
Dallas Effertz
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
52
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 tbsps
Vegetable Oil1 large
Onion (cut into 1/4-inch dice)3 tbsps
Tomato Paste1 cup
Sugar1 cup
Cider Vinegar2 tbsps
Kosher SaltDirections:
1
Soak the dried mushrooms in 1 cup hot water for 15 minutes
2
Drain, reserving the liquid, and squeeze out the excess liquid
3
Strain all the soaking liquid through a fine-mesh sieve
4
Reserve the liquid (there should be 1 cup) and the mushrooms separately
5
In a tall narrow stockpot, heat the oil over medium heat
6
Stir in the fresh mushrooms and cook, stirring occasionally, for 4 minutes
7
Stir in the onion and cook, stirring occasionally, for 8 minutes
8
Add the beets, carrots, parsnip, celery root, 8 cups water, and the mushroom soaking liquid
9
Bring to a boil
10
Lower the heat and simmer for 5 minutes
11
Stir in the potatoes, cabbage, garlic, and, if using, the beet greens
12
Dissolve the tomato paste in 1/2 cup of the liquid and stir back into soup
13
Return to a boil
14
Lower the heat and simmer for 5 minutes
15
Stir in the reconstituted mushrooms and simmer for 5 minutes, or until all the vegetables are tender
16
Remove from the heat
17
Stir in the dill, sugar, vinegar, salt and pepper
18
Pass bowls of chopped dill and sour cream at the table