Vegetarian Borscht

Recipe by Sharon123
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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 1/2 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 and enjoy!
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