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Pisnyi Borsch

 

9

Yield

10

servings

Prep

10

min

Cook

2

hrs

Ready

2

hrs

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

2 pounds beets
1 large carrots
1 medium parsnips
*
1 medium turnip
*
2 large celery stalks
*
2 medium onions
1 large bay leaves
*
3 each peppercorns
*
3 each mushrooms, boletus
dried
*
1 quart beet kvas
*
1 teaspoon salt
2 teaspoons salt
1 teaspoon black pepper
or to taste
2 teaspoons dill weed
chopped

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 122g (4.3 oz)
Amount per Serving
Calories 524% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 784mg 33%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 10%
Sugars g
Protein 4g
Vitamin A 25% Vitamin C 9%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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