MUSHROOM AND BEET BORSCHT
This lighter, vegetarian version of hot borscht has the depth of flavor that a meaty backdrop provides, without overpowering the winelike, heady flavor of the beets.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer
Time 1h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Place dried mushrooms in a bowl and pour on 3 cups boiling water. Let sit 30 minutes, then strain through a cheesecloth-lined strainer set over a bowl. Squeeze mushrooms over the strainer to extract any remaining flavorful liquid. Rinse mushrooms in several changes of water, and chop.
- While mushrooms are soaking, combine beets, sliced garlic and 1 quart of water in a saucepan and bring to a boil. Add 1 teaspoon salt and the sugar, reduce heat and simmer uncovered for 30 minutes.
- Remove beets from water using a slotted spoon or skimmer and transfer to a bowl; allow to cool until you can handle them. Cut into small dice or into julienne (about 1/4-inch wide by 1 inch long). Add enough of the broth from the beets to the mushroom broth to make 6 cups combined broth.
- Heat oil over medium heat in a large, heavy soup pot or Dutch oven and add onion, carrots and celery. Cook, stirring, until just tender, about 5 minutes, and add a generous pinch of salt and the minced garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add white mushrooms. Cook, stirring often, until mushrooms begin to sweat. Add chopped dried mushrooms, the 6 cups combined mushroom and beet broth, the simmered beets and the bouquet garni. Bring to a boil, add salt to taste, reduce heat, cover and simmer 30 minutes.
- Add chopped beet greens and simmer another 5 minutes. Stir in vinegar. Taste and adjust seasonings. Remove bouquet garni, stir in chopped parsley and serve, garnishing each bowl with a generous dollop of yogurt if desired.
Nutrition Facts : @context http, Calories 113, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 5 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 463 milligrams, Sugar 9 grams
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Luis Gonzalez
[email protected]I can't wait to make this soup again.
Abbas Rajpoot
[email protected]This is the best soup I've ever had. Period.
Cece Fox
[email protected]I would give this recipe 10 stars if I could.
medo bahgat
[email protected]I'm so glad I found this recipe. It's a keeper!
Awais Haider
[email protected]This soup is so easy to make. I had it on the table in less than an hour.
Royal wild Bikrant
[email protected]I love the way this soup looks. The colors are so vibrant.
Newbie Fine
[email protected]This soup is so hearty and filling. It's perfect for a meal on a cold night.
Yangchen Lhamo
[email protected]I made this soup for my family and they all loved it. Even my kids, who are picky eaters, ate it up.
Jishan
[email protected]I followed the recipe exactly and the soup turned out great. I would definitely recommend this recipe to others.
Your sAD1D
[email protected]This is the best borscht I've ever had! The flavors are amazing.
Rahma Creations
[email protected]I'm not a big fan of beets, but I really enjoyed this soup. The beets were cooked perfectly and they didn't have that earthy taste that I usually find off-putting.
Charlotte Hunter
[email protected]I made this borscht for a dinner party and it was a huge hit! Everyone loved it.
Damilare Ayobami
[email protected]This soup is so comforting and filling. It's perfect for a cold winter day.
Md Akib Hasen
[email protected]I love how easy this recipe was to follow. I'm not a very experienced cook, but I was able to make this dish without any problems.
Gary Clark
[email protected]This borscht was so delicious and flavorful! The combination of mushrooms and beets was perfect, and the broth was rich and hearty. I will definitely be making this again.