Ingredients:
1/2 cup dried mushrooms (or more)
1 large onion, chopped
3 tablespoons vegetable oil
2 beets, cut into thin strips
1/2 parsley root, cut into strips
3 whole peppercorns
8–9 cups water
1 carrot, cut into thin strips
1 potato, diced
1 celery rib, diced
3 cups shredded cabbage
1/2 cup tomato juice
beet kvass or lemon juice, to taste
1 garlic clove, mashed (optional)
1/2 cup cooked white beans
salt and pepper, to taste
chopped fresh dill
Directions:
Rinse the dried mushrooms, pour hot water over them to loosen any grit, then drain and wash. Cover the mushrooms with lukewarm water and soak for 30 minutes or longer depending on the variety; some types, such as boletus, require little or no soaking.
Cook the mushrooms in the same soaking liquid until tender, then remove and reserve both the mushrooms and the mushroom stock.
In a large pot, heat the vegetable oil and gently sauté the chopped onion until softened but not browned. Add the sliced beets, parsley root, whole peppercorns, and 8–9 cups of water. Cover and simmer until the beets are nearly tender.
Add the carrot, diced potato, and celery, and continue cooking for about 15 minutes. Stir in the shredded cabbage and cook until the cabbage is tender but still slightly crisp.
Stir in the tomato juice, mashed garlic (if using), cooked white beans, and chopped dill. Season with salt and pepper. Add beet kvass or a splash of lemon juice carefully — the borsch should be mildly tart but not sour. Taste and adjust acidity and seasoning as needed.
Finally, return the cooked mushrooms to the pot along with the reserved mushroom stock. Bring the soup just to a boil, then remove from heat.
Serve hot, garnished with additional fresh dill if desired.
Beet Kvas:
Wash and pare 10 to 12 medium beets and cut them into eighths. Place the beet pieces in a stone crock or other nonreactive container and cover with boiled water cooled to lukewarm. To speed fermentation, tuck a slice of sour rye bread among the beets. Cover and keep at room temperature for a few days. When the liquid tastes pleasantly sour, strain it off into sealed containers and refrigerate. Use a small amount of kvas in the final stage of cooking borsch: add a little kvas to the soup and bring briefly to a boil. Avoid overboiling, which can dull the kvas color.
Servings: Serves 4–6
Preparation time: 30 minutes
Total time: 90 minutes