Wild Mushroom Borscht
Ingredients
At a glance
Mushroom
Course
Cuisine
Style
Serves
8-12
- 6 medium beets, scrubbed
- 6 medium dried shiitake
- 1 oz. dry porcini
- 1 oz. dried shaggy parasol
- 2 C. warm water
- 3 T. vegetable oil
- 1 medium carrot, peeled & chopped 1/2"
- 1 medium stalk celery, chopped 1/2"
- 1 medium yellow onion, chopped 1/2"
- 2 medium turnips, peeled & chopped 1/2"
- 2 bay leaves
- 2 t. salt
- 2 cloves garlic, minced
- 1 t. fresh ground black pepper
- 1/3 t. ground allspice
- 4 C. vegetable broth
- 1/2 C. dry sherry
- 2 C. red cabbage, chopped 1/2"
- 2 T. cider vinegar
Methods/steps
- Preheat oven to 425F.
- Rub beets with 1 T. oil. Wrap tightly in foil and bake on cookie sheet one hour or until tender when pierced with the tip of a knife. Remove from oven and cool.
- Peel the beets, then chop into 1/2" cubes.
- Soak the shiitake and porcini in warm water at least 1/2 hour until fully hydrated. Stir and mix several times with finger tips.
- Remove and squeeze dry shiitake over soaking bowl. Remove and discard stem, slice caps in half, then slice crosswise in thin strips.
- Stir porcini with fingers one more time to dislodge any dirt. Remove and squeeze dry over soaking bowl. Chop.
- Reserve 2 C. of mushroom water, avoiding any grit in the bottom.
- Add 2 T. remaining oil, carrot, celery, onion, turnip, bay and salt to a large pot over medium heat. Cook 5 minutes without browning, stirring a few times.
- Add garlic, pepper and allspice. Saute another 2-3 minutes.
- Add broth, sherry, reserved soaking liquid, beets, porcini and shiitake to pot. Chop dried shaggy manes into 1/2" chunks and add to pot.
- Bring to a low simmer, cover and cook 15 minutes.
- Add cabbage and cider vinegar. Bring back to a simmer, cover, and cook another 15 minutes.
- Remove bay leaves, adjust seasonings.
Additional Tips
A dollop of sour cream and a sprinkling of fresh dill is appropriate. Serve with rye bread and cheese for a rich fall lunch.
Reviews