Ingredients
- 1 ounce dried porcini mushrooms
- 2 tablespoons vegetable oil
- ½ 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
- ½ 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
- ½ cup cider vinegar
- 2 tablespoons kosher salt
- Freshly ground black pepper to taste
For the garnish:
- Coarsely chopped dill
- Sour cream
- Nutritional Information
Nutritional analysis per serving (8 servings)
218 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 42 grams carbohydrates; 6 grams dietary fiber; 17 grams sugars; 5 grams protein; 0 milligrams cholesterol; 1787 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 servings
Preparation
- 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.
- 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.
- 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.
- 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
Dining and Cooking