Pisnyi Borsch
Submitted by silent angel
Pisnyi borsch is a meatless Ukrainian beet soup with dried boletus mushrooms, beet kvas, root vegetables, and fresh dill. A clear, jewel-toned broth served over vushka dumplings for a traditional Lenten meal.
YIELD
10 servingsPREP
10 minCOOK
2 hrsREADY
2 hrsPisnyi borsch is the meatless borscht served during Lent in Ukrainian households, and it’s built on patience. Beets simmer for up to two hours until tender, then the cooking liquid is strained off and reserved. That beet broth, deep ruby and full of earthy sweetness, becomes the backbone of the soup.
Dried boletus mushrooms soaked overnight add a savory intensity that stands in for the meat stock missing from this Lenten version. Carrots, parsnips, turnip, celery, and onions cook separately with the mushrooms and bay leaf, then the beet liquid and beet kvas get strained in. The beets themselves are shredded and added last for a final 10-minute simmer.
The broth should taste tart, mellow, and full. Beet kvas delivers the fermented tang, but if you want more bite, a squeeze of fresh lemon juice brings it right where it needs to be.
Kitchen Tips
- Do not press the vegetables when straining. Pressing forces starch and pulp into the broth and clouds it. Let gravity do the work for a crystal-clear soup.
- Reheat gently over low heat. Overcooking turns the vibrant ruby color brown.
- Soak the dried boletus overnight, not just 30 minutes. A full soak extracts the deepest mushroom flavor and softens them completely.
Variations
- If you can’t find beet kvas, substitute with a mix of beet juice and a splash of red wine vinegar.
- Serve without vushka and garnish with a dollop of sour cream for a non-Lenten version.
- Add shredded cabbage during the last simmer for a heartier, more filling bowl.
Ingredients
Directions
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.
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.
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