Here is a larger photo of Ukrainian Meatless Beet Soup or Borshch.
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Yield: 8 cups Ukrainian Beet Borschch
- 3 raw red beets
- 1/2 cup dried mushrooms
- 2 tablespoons vegetable oil
- 1 large diced onion
- 2 cloves minced garlic
- 1 large peeled and diced carrot
- 1 large potato peeled and diced (optional)
- 1/2 peeled and julienned parsley root
- 1 diced celery rib
- 3 peppercorns
- 8 cups water
- 1/2 head shredded cabbage
- 2 tablespoons beet kvas or white vinegar or lemon juice
- 2 tablespoons tomato paste
- 1 tablespoon chopped dill
- 1/2 cup cooked white beans (optional)
- Salt and pepper to taste
- Sour cream for garnish (optional)
- More chopped dill for garnish (optional)
- Cook beets in boiling water just until the skins alip off easily. Place in cold water and, when cool enough to handle, peel. Cut beets into thin strips and set aside.
- Meanwhile, in a heatproof bowl, pour enough boiling water to cover over dried mushrooms and let soak for 1 hour. Remove from soaking liquid and chop. Strain soaking liquid and reserve.
- In a soup pot, saute onion in oil until translucent. Add garlic and saute 1 minute longer. Add carrots, potato (if using), parsley root, celery rib, peppercorns, mushrooms, strained mushroom soaking liquid, and water, and bring to a boil. Reduce heat and simmer until vegetables are al dente. Add shredded cabbage and cook until tender.
- Add kvas or vinegar or lemon juice to give the soup its characteristic sour taste, tomato paste, dill, cooked beans (if using), and salt and pepper to taste. Cook 5 minutes longer and serve hot with sour cream and dill garnish. It is traditional to serve rolls with garlic oil on the side.