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Ingredients
1 ounce dried porcini mushrooms
2 tablespoons vegetable oil
½ pound white mushrooms, wiped clean and sliced ¼-inch thick
1 large onion, cut into ¼-inch dice
10 small or 7 to 8 medium beets, peeled, quartered and cut across into ¼-inch slices; if the beet greens look nice, use half, and cut across in narrow strips
2 medium carrots, peeled and cut across into ¼-inch rounds
1 medium parsnip, peeled and cut across into ¼-inch rounds
1 very small or ½ medium celery root, peeled and cut into ½-inch cubes
3 medium baking potatoes, peeled and cut into ½-inch cubes
½ small white cabbage, shredded
3 large cloves garlic, smashed, peeled and very finely chopped
3 tablespoons tomato paste
1 medium bunch dill, coarsely chopped
4 tablespoons sugar
½ cup cider vinegar
2 tablespoons kosher salt
Freshly ground black pepper to taste
FOR THE GARNISH
Coarsely chopped dill
Sour cream
Nutritional analysis per serving (8 servings)
37 grams carbs; 192 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams fat; 6 grams fiber; 602 milligrams sodium; 5 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak the dried mushrooms in 1 cup warm water for 15 minutes. Drain and squeeze out the excess liquid. Strain all the soaking liquid through a coffee filter or cloth. Reserve the liquid (there should be 1 cup) and the mushrooms separately.
- Step 2
In a tall, narrow stockpot, warm the oil over medium heat. Stir in the fresh mushrooms, and cook, stirring occasionally, for 4 minutes. Stir in the onions, and cook, stirring occasionally, for 8 minutes.
- Step 3
Add the beets, carrots, parsnips, 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 ½ cup of the liquid, and stir back into the soup. Return to a boil. Lower the heat, and simmer for 5 minutes. Stir in the soaked dried mushrooms, and simmer for 5 minutes or until all the vegetables are tender.
- Step 4
Remove from the heat. Stir in the dill, sugar, vinegar, salt and pepper. Pass around bowls of the chopped dill and sour cream for garnish
Private Notes
Comments
Do NOT add all that vinegar. Completely ruins the borscht. Add in, at max, 1/4 cup and then taste.
This recipe is truly awesome—especially if you want to make borscht for vegetarians. Dried Porcinis are the way to go—they add a meaty, smoky flavor that makes this soup as good as a meat based borscht.
I am cleaning out the cupboard and my partner had dried chinese mushrooms. Not authentic, but practical for my purposes. Also delicious.
Coronavirus pantry version (needed to use up mushrooms, cabbage & beets): didn't have dried porcini, celery root, parsnip, or fresh dill on hand. Used more potato, subbed 1/2 tablespoon of dill seed as an experiment, and used 4 cups of chicken stock + 4 cups water. Delicious! As another user says, it's a very forgiving recipe.