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Beets Trans-Volga Style

mushrooms, russian, vegetables

1 kg beets
250 gm carrots
6 mushrooms (wild for
1 preference), dried
2 onions, finely minced
1/2 lemon
150 gm sour cream
8 cloves garlic, finely
1 minced
8 black peppercorns
3 bay leaves
1/2 teaspoon red pepper
1 teaspoon mint
1 teaspoon salt

Scrub and rinse the vegetables and cut them up in large pieces (small beets in half, medium ones in quarters, large one in 6-8 pieces). Put in a saucepan and add water to just cover them. Add mushrooms and bring to boil. Take out the mushrooms, cut them in strips and put them back again. Immediately add salt and onions and continue cooking over very low heat. When there is almost no water left, add black pepper, mint, lemon zest, half of the garlic and bay leaves and let simmer for 3-4 minutes. Mix everything well together and warm through for no longer than 5 minutes. Take from the heat, sprinkle with the juice of 1/2 lemon and let stand for 1-2 minutes. Meanwhile mix sour cream with red pepper and the rest of the garlic. To serve, cut the vegetables in smaller pieces and pour sour cream over them. Victor From: Sackv@uni-Duesseldorf.De (Victor

Yield: 4 servings

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