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Beet Soup (Borshch)

soups

1 ounce dried mushrooms
2 tablespoons vegetable oil
2 onions; chopped
1 clove garlic; minced
1 1/2 pounds beets (about 6); peeled and cubed
2 carrots; diced
1 stalk celery; diced
1/2 small parsley root; diced (optional)
1 potato; peeled and diced
1 bay leaf
2 cups shredded cabbage
1/2 cup cooked broad beans or white kidney
3 tablespoons white vinegar
1 1 /2 teaspoons salt
pepper
chopped fresh dill (optional)

If dried mushrooms are unavailable, cook 2 cups sliced fresh mushrooms with onions. This soup is best eaten the same day. In large measure, soak mushrooms in 3 cups hot water for 30 minutes or until softened. Drain through coffee filter, reserving liquid; chop mushrooms and set aside. In large heavy saucepan, heat oil over medium-low heat; cook onions, garlic, beets, carrots, celery, parsley root (if using), potato and mushrooms for 5 minutes, stirring, or until slightly softened. Add bay leaf, mushroom liquid and 4 cups water; bring to boil. Reduce heat and simmer for 20 minutes or just until beets are tender; remove from heat. In blender, purée 3 cups of the beet mixture. Return to pot. Add cabbage; simmer for 5 minutes or until tender-crisp. Stir in beans, vinegar, salt, and pepper to taste; heat through. Remove bay leaf; garnish with dill (if using).

Contributor: Canadian Living - December, 1991

Yield: 8 servings

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