Name: Vegetarian Borscht
Ingredients: 1 oz Dried porcini mushrooms; (30 g); 2 tb Vegetable oil; 1/2 lb White mushrooms; trimmed, wiped; ; clean, and sliced; 1/4 Inch thick; 1 lg Onion; cut into 1/4-inch; ; dice; 10 sm Or 7 to 8 medium beets; with greens,; ; peeled, quartered,; ; and cut across into; ; 1/4-inch slices; 2 md Carrots; peeled and cut; ; across into; ; 1/4-inch rounds; 1 md Parsnip; peeled and cut; ; across into; ; 1/4-inch rounds; 1 sm Or 1/2 large celery root; (about 3/4 pound),; ; peeled and cut into; ; 1/2 inch cubes; 1 1/2 lb Mashing potatoes; peeled and cut into; ; 1/2-inch cubes; 1/2 sm White cabbage; (about 3/4 pound),; ; cored and shredded; 3 lg Clov garlic; smashed, peeled,; ; and very finely; ; chopped; 3 tb Tomato paste; 1 md Bunch dill; fronds only,; ; coarsely chopped

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	Vegetarian	Cklive12	1	servings

INGREDIENTS

1	oz	Dried porcini mushrooms; (30 g)
2	tb	Vegetable oil
1/2	lb	White mushrooms; trimmed, wiped
		; clean, and sliced
1/4		Inch thick
1	lg	Onion; cut into 1/4-inch
		; dice
10	sm	Or 7 to 8 medium beets; with greens,
		; peeled, quartered,
		; and cut across into
		; 1/4-inch slices
2	md	Carrots; peeled and cut
		; across into
		; 1/4-inch rounds
1	md	Parsnip; peeled and cut
		; across into
		; 1/4-inch rounds
1	sm	Or 1/2 large celery root; (about 3/4 pound),
		; peeled and cut into
		; 1/2 inch cubes
1 1/2	lb	Mashing potatoes; peeled and cut into
		; 1/2-inch cubes
1/2	sm	White cabbage; (about 3/4 pound),
		; cored and shredded
3	lg	Clov garlic; smashed, peeled,
		; and very finely
		; chopped
3	tb	Tomato paste
1	md	Bunch dill; fronds only,
		; coarsely chopped
1/4	c	Sugar
1/2	c	Cider vinegar
2	tb	Kosher salt
		Freshly ground black pepper; to taste
		Coarsely chopped dill
		Sour cream
		Boiled potatoes; optional

INSTRUCTIONS

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.
Yield: 8 main-course servings
Converted by MC_Buster.
Recipe by: COOKING LIVE  SHOW # CL9247
Converted by MM_Buster v2.0l.

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