RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Borscht, Vegetarian - dairy, pareve
This is from an article in the NY Times, January 28, 1998, by Barbara Kafka (whose "Microwave Gourmet" is one of my favorite cookbooks). She writes: "Borscht, the ideal cold-weather soup, easily serves as dinner on a frosty night, and it adapts itself to a number of accompaniments. Borscht is actually a category of soup, as there are literally hundreds of variations: meat-based or vegetarian, hot or cold, elegant or rustic ... Cabbage is almost always a component of hot borscht, as it is in the recipes here. It may be white or red. I particularly like the red, because it adds a wine flavor. When red cabbage is used, the amount of vinegar called for the recipe may have to be increased, because this preserves the color. "... For Passover, cooks with a lot of patience can make a borscht that has rossl as its base (rossl is made by fermenting beets in water for a month). Discerning cooks prize this base for its special flavor and use it instead of water. "There is even a white borscht made with cabbage and the winter vegetables found in the other full-bodied borschts. "... Many if not most borschts are topped with dill: do not chop it too finely, or it will feel gritty in the mouth." VEGETARIAN BORSCHT ~~~~~~~~~~~~~~~~~~ Total time: 1 hour 45 minutes Yield: 8 servings. 1 ounce dried porcini mushrooms 2 tablespoons vegetable oil 1/2 pound white mushrooms, wiped clean and sliced 1/4-inch thick 1 large onion, cut into 1/4-inch dice 10 small or 7 to 8 medium beets, peeled, quartered and cut across into 1/4-inch slices; if the beet greens look nice, use half, and cut across in narrow strips 2 medium carrots, peeled and cut across into 1/4-inch rounds 1 medium parsnip, peeled and cut across into 1/4-inch rounds 1 very small or 1/2 medium celery root, peeled and cut into 1/2-inch cubes 3 medium baking potatoes, peeled and cut into 1/2-inch cubes 1/2 small white cabbage, shredded 3 large cloves garlic, smashed, peeled and very finely chopped 3 tablespoons tomato paste 1 medium bunch dill, coarsely chopped 4 tablespoons sugar 1/2 cup cider vinegar 2 tablespoons kosher salt Freshly ground black pepper to taste For the garnish: Coarsely chopped dill Sour cream 1. Soak the dried mushrooms in 1 cup warm water for 15 minutes. Drain and squeeze out the excess liquid. Strain all the soaking liquid through a coffee filter or cloth. Reserve the liquid (there should be 1 cup) and the mushrooms separately. 2. In a tall, narrow stockpot, warm the oil over medium heat. Stir in the fresh mushrooms, and cook, stirring occasionally, for 4 minutes. Stir in the onions, and cook, stirring occasionally, for 8 minutes. 3. Add the beets, carrots, parsnips, celery root, 8 cups water and the mushroom soaking liquid. Bring to a boil. Lower the heat, and simmer for 5 minutes. Stir in the potatoes, cabbage, garlic, and if using, the beet greens. Dissolve the tomato paste in 1/2 cup of the liquid, and stir back into the soup. Return to a boil. Lower the heat, and simmer for 5 minutes. Stir in the soaked dried mushrooms, and simmer for 5 minutes or until all the vegetables are tender. 4. Remove from the heat. Stir in the dill, sugar, vinegar, salt and pepper. Pass around bowls of the chopped dill and sour cream for garnish. Ruth
