. . : Pisnyi Borsch(Meatless Beet Soup) Recipe - Quick Recipes, Easy Meal Ideas, Food online : : .
. : : Menu : : .

> Categories:
Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game  

Pisnyi Borsch(Meatless Beet Soup)
Category Soups
Total Hits 619
Rating Rating:0 | Voted:0 | voted : 0 times
1 Point 2 Point 3 Point 4 Point 5 Point 6 Point 7 Point 8 Point 9 Point 10 Point
The Recipe

2 lb Beets

1 lg Carrot

1 md Parsnip

1 md Turnip

2 lg Celery Ribs

2 md Onions

1 lg Bay Leaf

3 Peppercorns -- Use 4 If

-Desired 3 Dried Boletus Mushrooms -- OR

1/2 lb Chopped Mushrooms

-- Liquid From The Cooked -Mushrooms, Optional 1 qt Beet Kvas -- OR

1 t Sour Salt -- Crystalized

-Citric Acid If Not Using -Kvas 2 ts Salt

1 t Ground Pepper -- Or To Taste

2 ts Fresh Dill -- Chopped

Soak boletus overnight. Cook in a little water until tender. Cool, reserving the liquid, and chop finely. Scrub the beets and cut into quarters. Cover with water and cook over low heat until tender, about 1 to 2 hours. Cool and pour off the liquid, reserving it.

Slip off the peels. (Wear rubber gloves to prevent purple hands.) This may be done a day in advance. Peel and cut up the other vegetables. Add the bay leaf, peppercorns, and boletus or mushrooms to the vegetables, with enough water to cover, and cook, in a large aluminum pot over low heat, until tender. Strain the beet liquid into the vegetables. Shred the beets in a processor or on a medium grater, and add. Simmer for about 10 minutes and strain into a large pot. To keep the broth clear, do not press the begetables. Add the beet kvas, mushroom liquid, pepper and salt. bring to a gentle boil, then turn the heat low. Taste, the flavor should be tart, mellow, and full. For more tartnes, add fresh lemon juice or sour salt. Keeps well in the refrigerator. Reheat gently; do not overcook or the color will turn brown. To serve, pour over 3 or 4 vushka (dumplings) in soup plates and garnish with the fresh dill. NOTE: The next recipe in this series will be for Vushka.

Render: 0.001 Sec ¦ By AhmBay