Vegetable Borsch recipe

Ingredients:
4 ea beets
1 ea large carrot
1 ea parsnip
1 ea turnip
2 ea celery ribs
2 ea onions
3 ea peppercorns
2 ts salt
1 ts ground pepper
2 ts fresh dill chopped
measures conversion [+]

Method:
Scrub the beets and cut into quarters. Cover with water and cook over low heat until tender, about 1to 2 hours. Cool and pour off the liquid, reserving it. Slip off thepeels. Peel and cut up the other vegetables. Add the bay leaf, peppercorns, and boletus or mushrooms to the vegetables, with enough water to cover, and cook, in a large aluminum pot over low heat, until tender. Strain the beet liquid into the vegetables. Shred the beets on a medium grater, and add. Simmer for about 10 minutes and strain into a large pot. To keep the broth clear, do not press the vegetables. Add more beet liquid, pepper and salt. Bring to a gentle boil, then turn the heat low. Taste, the flavour should be tart, mellow, and full. For more tartness, add fresh lemon juice or vinegar.

Recipe category: Appetizers > Vegetables, Soups > Schi-and-Borsch, Vegetable-Dishes > Other