Pisnyi borsch (meatless beet soup)
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Pisnyi borsch (meatless beet soup)
  Russian    Christmas    Soups    Vegetables    Beets  
Last updated 6/12/2012 1:18:10 AM. Recipe ID 48906. Report a problem with this recipe.
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      Title: Pisnyi borsch (meatless beet soup)
 Categories: Russian, Christmas, Soups, Vegetables
      Yield: 10 Servings
 
      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 ts Sour Salt; Crystalized
           -Citric Acid If Not Using
           -Kvas
      2 ts Salt
      1 ts 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.
 




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Recipe ID 48906 (Apr 03, 2005)

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