Wash dried porcini mushrooms under cold running water and place into a pot. Add 1 onion cut in halves, roughly chopped parsley root and parsnip root, cover with cold water and bring to a boil. When it start to boil, reduce the heat to low and simmer for 2 ½ hours. Add salt 30 minutes before the broth is done. Strain the broth. Wash the mushrooms under running water and cut into fine strips.
Wash beetroot thoroughly, wrap it in foil and bake for 1 hour at 350F. Cool the beetroot, peel it and cut into fine strips.
Boil fermented beetroot juice in a pot for 1 minute and then add it to boiling mushroom broth. Add baked beetroot, cubed potatoes and cook for 25 minutes. Then add cut mushrooms, salt and sour cream. Cook for 5 more minutes and remove from heat.
You will need:
For broth:
- Water – 8 cups
- Dried porcini mushrooms – 1 ½ oz
- 1 yellow onion
- ½ parsley root
- ½ parsnip root
- Salt – 1 teaspoon
For borscht:
- Beetroot – 16 oz
- 4 medium potatoes
- Fermented beetroot juice – 2 cups
- Sour cream – 4 tablespoons
- Salt – to taste
Making fermented beetroot
Peel the beetroot and cut into chunks. Place into a deep pot, add salt and water mixture and cover with a clean kitchen towel. Put a wooden cutting board on top and cover with a weight, preferably, a granite stone. Place into a dark warm place. Remove any foam that might appear during fermentation process. Wash the cutting board and the stone every few days. Leave the beetroot to ferment for 15 days. When fermentation is done, transfer the beetroot into a cold place.
You will need:
- Beetroot – 3 pounds
- Water – 6 cups
- Salt – 2 tablespoons
This borscht is also known as: Borscht with Mushrooms; Summer Borscht
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