Title: Pisznyi Borscht
Categories: European Holiday Soup Vegetable Ethnic
Yield: 8 Servings
| 2 | lb | Beets |
| 2 | | Carrots |
| 1 | | Parsnip |
| 1 | | Turnip |
| 2 | | Large Celery Ribs |
| 2 | | Onions medium finely chopped |
| 1 | lg | Bay Leaf |
| 4 | | Peppercorns |
| 1/2 | lb | Chopped Mushrooms |
| 1 | qt | Beet Kvas |
| 2 | ts | Salt |
| 1 | ts | Ground Pepper |
| 1 | tb | Fresh Dill chopped |
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 varinyki
in soup plates and garnish with the fresh dill a large dollop of sour
cream. ORIGIN: Tamara Krushch, Kiev-Ukraine, circa 1996