VOLUME 1 - Kilimanjaro Foods

the broth clear, do not press the begetables. Add the beet kvas,
mushroom liquid, pepper and salt. bring to a gentle boil, then turn
the heat low. Taste, the flavor should be tart, mellow, and full. For
more tartnes, add fresh lemon juice or sour salt. Keeps well in the
refrigerator. Reheat gently; do not overcook or the color will turn
brown. To serve, pour over 3 or 4 vushka (dumplings) in soup
plates and garnish with the fresh dill.
Pisznyi Borscht
Servings
lb beets
carrots
1 parsnip
turnip
large celery ribs
onions medium finely,Chopped
lg bay leaf
peppercorns
1/2 lb mushrooms,Chopped
1 qt beet kvas
2 t salt
1 t pepper,Ground
1 T fresh dill,Chopped
Scrub the beets and cut into quarters. Cover with water and cook
over
low heat until tender, about 1 to 2 hours. Cool and pour off the
liquid, reserving it. Slip off the peels. (Wear rubber gloves to
prevent purple hands.) This may be done a day in advance. 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 in a processor
or 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
begetables. Add the beet kvas, mushroom liquid, pepper and salt.
bring to a gentle boil, then turn the heat low. Taste, the flavor should
be tart, mellow, and full. For more tartnes, add fresh lemon juice or
sour salt. Keeps well in the refrigerator. Reheat gently; do not
overcook or the color will turn brown. To serve, pour over 3 or 4