Lenten Borshch 151127
(click to enlarge)

Lenten Borshch
Russia
  -   Nabokova
Makes:
Effort:
Sched:
DoAhead:  
3 qts  
***
Note-1  
Yes

During the 6 weeks of Great Lent, Eastern Orthodox faithful are forbidden meat or dairy products, thus vegan versions of their normal fare have been developed. This borshch is definitely better made a day ahead and reheated.



Note
-------
2
4
5
2
2
-------
6
12
-------
12
1
6
4
2
1
1
2
1/2
-------
1-1/2
1
2
-------

---
oz
oz
oz
oz

---
oz
oz
---
oz
#
oz
c
T
T
T
t
t
---
T
cl
T
---
Mushrooms (1)  
-- Vegetables #1
Carrots
Parsnips
Leeks
Celery
Bay Leaf
-- Vegetables #2
Cabbage
Tomatoes
--------
Potatoes
Beets
Onions
Water
Oil (3)
Oil (more)
Tomato Paste
Salt
Pepper
-- Finish
Lemon Juice
Garlic
Dill, chopped
-- Serve with
Sour Cream (opt)
Prep   -   (1 hr work   -   but see Note-1)
  1. If using dried MUSHROOMS soak and simmer as described in Note-1.
  2. For Dried Mushrooms, drain, reserving soaking liquid. Chop fairly small and return to soaking liquid. For Fresh Mushrooms, slice about 1/8 inch thick.
  3. Peel CARROTS and slice them about 1/4 inch thick. Peel PARSNIPS. Slice the thick part in half lengthwise, and the really thick part in quarters, then slice crosswise about 1/4 inch thick.
  4. Prepare LEEKS. Chop small, white and light green. Mix with Carrots.
  5. Chop CELERY small. Mix with Carrots.
  6. Core CABBAGE and shred fairly fine.
  7. Scald TOMATOES 1 minute in boiling water. Quench in cold water, peel and cut into 3/4 inch pieces. Mix with Cabbage.
  8. Peel POTATOES and cut into 1/2 to 3/4 inch cubes. Hold in cold water until needed.
  9. Peel BEETS. Cut in half lengthwise, then slice crosswise about 1/4 inch thick and into sticks about 1/4 inch wide - or as desired.
  10. Chop ONION medium.
  11. Squeeze LEMON JUICE. Crush GARLIC and chop fine. Chop DILL small. Mix all.
Run   -   (1-1/3 hrs)
  1. Into an adequate pot, place Vegetables #1 mix and 4 cups Water. If using Dried Mushrooms, strain out the soaking liquid and add it to the pot, reserving the mushrooms. Bring to a boil and simmer for 30 minutes.
  2. Meanwhile:   In a sauté pan, heat 1 T Oil and fry sliced Mushrooms (fresh or dried) stirring for about 5 minutes or until fresh mushrooms start to give up their water. Remove with a slotted spoon and add to the pot.
  3. Add 1 T Oil to the pan and fry Onions until golden. Remove with a slotted spoon, leaving the oil behind, and set aside. Stir the Beets into the oil and fry stirring constantly until they are coated with oil and glossy. Remove from the oil with a slotted spoon and set aside.
  4. After 30 minutes, Stir Beets into the pot. Drain Potatoes and stir into the pot along with Vegetables #2 mix and Tomato Paste. Bring to a boil and simmer another 45 minutes.
  5. After 45 minutes, stir in Onions and simmer another 5 minutes.
  6. Stir in Finish mix and take off the heat.
  7. Serve hot. You can provide Sour Cream on the side for any who want it, but for Eastern Orthodox, it is not allowed between Cheesefare Sunday and Pascha.
NOTES:
  1. Mushrooms:   Here we have two ways to go - dried (traditional) or fresh. For fresh I would use 8 ounces of the small King Trumpet mushrooms now commonly available here in Southern California (Hokto brand in 9.5 ounce packages), but white or crimini mushrooms could be used. The pattern recipe called for 1-1/4 ounces dried Boletus (Porcini). These must be soaked for several hours (or overnight) in water to cover. They are then simmered in the soaking water for for about an hour. The pattern recipe called for a mere 1 hour soak and 15 minutes simmer, but the borshch that made wasn't really edible until reheated the following day.
  2. Oil: In Russia and other Eastern Orthodox regions Sunflower Oil would be used. During Lent, the church listed cooking oils as banned, but this new oil from North America was not on the list, so became very popular. I rarely have Sunflower Oil because it goes rancid so rapidly, so I use Pure Olive Oil (not virgin). For details see our Cooking Oils page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
uov_borlnt1* 151127 crc86   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.