Pisnyi Borsch (Meatless Beet Soup)
Description
This Pisnyi Borsch is a hearty, meatless interpretation of the classic Eastern European beet soup. It derives its deep, complex flavor from slow-cooked beets, parsnips, turnips, and earthy boletus mushrooms. The broth is rich and slightly tart, often enhanced with beet kvas or a touch of lemon for brightness. Perfect for cold winter days, this comforting dish offers a rustic, home-style experience. It is naturally vegan and packed with fiber and nutrients. The vibrant ruby color is not only beautiful but indicates the presence of healthy antioxidants. Serve it warm with fresh dill and optional dumplings for a complete, satisfying meal that feels like a hug in a bowl.Ingredients
Directions
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If using dried boletus mushrooms, soak them overnight in water until softened.
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Cook the soaked mushrooms in a small amount of water until tender, then cool, reserving the liquid, and chop finely.
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If using fresh mushrooms, chop them finely instead.
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Scrub the beets thoroughly and cut them into quarters.
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Place beets in a pot, cover with water, and cook over low heat until tender, about 1 to 2 hours.
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Once tender, remove beets from heat, cool slightly, and pour off the cooking liquid, reserving it.
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Slip the skins off the beets.
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Peel the carrot, parsnip, turnip, onions, and celery ribs, then cut them into bite-sized pieces.
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In a large pot, combine the chopped vegetables, bay leaf, peppercorns, and prepared mushrooms.
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Add enough water to cover the vegetables and simmer over low heat until all vegetables are tender.
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Strain the reserved beet liquid into the vegetable pot.
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Shred the cooked beets in a food processor or on a medium grater and add them to the pot.
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Simmer the soup for about 10 minutes.
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Strain the soup into a clean large pot, pressing lightly but not crushing the vegetables to keep the broth clear.
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Add the beet kvas (or sour salt/citric acid if not using kvas), reserved mushroom liquid, salt, and ground pepper to taste.
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Bring the soup to a gentle boil, then turn the heat down to low.
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Taste the soup; it should be tart, mellow, and full. Add fresh lemon juice or more sour salt if more tartness is desired.
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To serve, ladle the hot soup over vushka (dumplings) if desired, and garnish with chopped fresh dill.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 408.4kcal
- % Daily Value *
- Total Fat 5.2g8%
- Saturated Fat 0.8g4%
- Cholesterol 0.0mg0%
- Sodium 232.7mg10%
- Total Carbohydrate 98.8g33%
- Dietary Fiber 34.4g138%
- Sugars 22.2g
- Protein 17.4g35%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Wear rubber gloves when peeling cooked beets to prevent staining your hands purple.
You can prepare the peeled and shredded beets a day in advance to save time.
To keep the broth clear, do not press the vegetables too hard when straining.
Reheat the soup gently; avoid overcooking or boiling vigorously after reheating, as this can turn the color brown.
This soup keeps well in the refrigerator for several days.
If you don't have beet kvas, you can use 1 teaspoon of sour salt or a splash of fresh lemon juice to achieve the characteristic tang.
Vushka are traditional dumplings often served with borsch. You can serve this soup with simple egg noodles or dumplings instead.
