No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Mrs. Kostyra's Borscht

  • yield: Makes about 8 cups

advertisement

advertisement

Ingredients

  • 4 medium beets, scrubbed well
  • Coarse salt and freshly ground pepper
  • 4 dried mushrooms (morels and porcini; about 1/2 ounce)
  • 1/2 cup hot water
  • Homemade Vegetable Stock
  • 1/3 cup coarsely chopped celery leaves
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 1 garlic clove, finely chopped
  • 1 teaspoon sugar
  • Freshly squeezed lemon juice or citric acid, to taste
  • 1/2 cup sour cream
  • 1 tablespoon all-purpose flour
  • 1/4 cup coarsely chopped dill

Directions

  1. Step 1

    Preheat oven to 400 degrees. Place beets on a piece of parchment paper -- lined aluminum foil. Sprinkle with salt and pepper. Fold up edges of foil and parchment to enclose beets. Place on a small baking sheet, and bake until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle. Peel, and coarsely grate; set aside.

  2. Step 2

    Soak mushrooms in hot water for 30 minutes. Drain through a fine-mesh sieve, reserving liquid. Coarsely chop mushrooms; set aside.

  3. Step 3

    In a medium stockpot, combine stock, beets, mushrooms, mushroom liquid, celery leaves, parsley, garlic, sugar, a large pinch of salt, and a large pinch of pepper. Bring to a boil, reduce to a simmer, and cook for 20 minutes.

  4. Step 4

    Add lemon juice or citric acid. Taste, and adjust for seasoning. In a small bowl, combine sour cream and flour, stirring until no lumps remain. Whisk in a ladleful of soup, then whisk the sour-cream mixture into the soup. Cook until slightly thickened, about 2 minutes. Stir in dill just before serving.

Source
Martha Stewart Living, June 2002

advertisement

advertisement

Reviews (4)

  • Mrs S 22 Aug, 2013

    My family adores this borscht. It is a good, easy vegetarian version.

  • Qlizabeth 16 Jan, 2011

    Thanks for sharing your Mother.

  • MrsCookie 14 Jan, 2011

    I have been making borscht for years and this is the best recipe I have made, love it!!

  • MIKIMOUSE 22 Dec, 2007

    soup,