Ukrainian Meatless Beet Soup (Borshch)

Gather the ingredients.

Cook 3 red beets in boiling water just until the skins slip 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 1/2 cup dried mushrooms and let soak for 1 hour. Carefully remove from soaking liquid so as not to disturb the grit at the bottom of the bowl, and chop. Strain soaking liquid and reserve.

In a soup pot, sauté 1 large diced onion in 2 tablespoons oil until translucent. Add 2 cloves minced garlic and sauté 1 minute longer. Add 1 large peeled and diced carrot, 1 large peeled and diced potato (if using), 1/2 peeled and julienned parsley root, 1 diced celery rib, 3 black peppercorns, chopped drained mushrooms, strained mushroom soaking liquid, peeled beets and 8 cups water. Bring to a boil. Reduce heat and simmer until vegetables are al dente. Add 1/2 head shredded cabbage and cook until tender.

Add 2 tablespoons beet kvas or white vinegar or lemon juice to give the soup its characteristic sour taste, 2 tablespoons tomato paste, 1 tablespoon chopped dill, 1/2 cup cooked white beans (if using), and salt and pepper to taste. Cook 5 minutes longer and serve hot with sour cream and dill garnish.

Enjoy!