While watching the golden globes, possibly coming down with another nasty head cold (eek), the husband and I put together this delightful and surprising soup. Bright, hot and rich, it was delicious. My first time with borscht, but definitely not my last. I hear the traditional version has a beef base, but this vegetarian recipe with porcini mushrooms really hit the spot.
via the kitchn
1 oz dried porcini mushrooms
3 tablespoons olive oil
2 small onions, peeled and diced
5 cloves of garlic, minced
1/4 teaspoon caraway seeds
1 teaspoon dried dill seed or 1 tablespoon chopped fresh dill
4 medium carrots, chopped
2 russet potatoes, about 1 pound, peeled and chopped
1 bunch red beets, about 1 1/2 pounds, peeled and chopped
4 cups water
2 teaspoons kosher salt
juice of 1/2 of a lemon
1 tablespoon brown sugar
1/4 cup apple cider vinegar
1/2 cup chopped parsley, beet greens, or carrot greens
Freshly ground black pepper
2 teaspoons hot sauce, plus additional to serve at the table
sour cream, to serve
Soak the mushrooms in 1 cup very hot water for 15 minutes. Drain, reserving the liquid, and chop finely. Strain the soaking liquid to remove any impurities and set aside.
Meanwhile, heat the oil in a large stock pot. Add the onions, and saute until translucent. Stir in the garlic, caraway seeds, and dried dill, if using. Cook, stirring, for a minute, then add the carrots, potatoes and beets. Cook over medium heat for about 5 minutes, until the vegetables have started to soften. Add the water, salt, lemon, sugar, vinegar, mushrooms and their soaking liquid, stir, and bring to a boil. Reduce heat, and simmer for 30 to 45 minutes until all the vegetables are tender. Stir in the greens and simmer for a minute until they have wilted, then add black pepper, to taste, and the hot sauce. Serve warm, or let cool and then puree. Serve with the hot sauce and sour cream at the table.