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Pisnyi Borsch (Meatless Beet Soup)














Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


2 pounds beets
1 each carrots
1 each parsnips
1 each turnip
2 each celery
large rib
2 each onions
1 each bay leaves
3 each peppercorns
use 4 if desired
3 each mushrooms
boletus or chopped mushroom
1 quart beets
kvas or 1 ts sour salt, crystalized
2 teaspoons salt
1 teaspoon black pepper
or to taste
2 teaspoons dill weed
fresh, chopped
1 x citric acid


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 vegetables.

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 tartness, 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 134g (4.7 oz)
Amount per Serving
Calories 544% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 554mg 23%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 10%
Sugars g
Protein 4g
Vitamin A 22% Vitamin C 10%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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