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Categories:
vegetable broth mushroom broth water vegetable juice bay leaves carrots russet potatoes sweet sweet onion parsley root peppercorns celery stalk garlic salt ground black pepper lemon juice sweet beans fresh parsley dill mushroom Creme Fraiche
Viewed: 30 - Published at: 2 years agoIngredients
- 4 cups low sodium vegetable broth
- 4 cups low sodium mushroom broth
- 4 cups water
- 1 cup vegetable juice
- 3 pieces bay leaves
- 3 pieces medium carrots, cleaned, julienned
- 2 pieces medium russet potatoes, cleaned, diced finely
- 2 cups sweet and sour cabbage, from jar
- 1/2 cup finely chopped sweet onion
- 1 piece medium parsley root, julienned
- 4 pieces peppercorns
- 1 piece small celery stalk, cleaned, thinly sliced
- 1 piece garlic clove, minced
- 2 teaspoons salt, adjust to taste
- 1 teaspoon ground black pepper, adjust to taste
- 1 tablespoon lemon juice, or beet kvas, adjust to taste
- 1 cup sweet and sour beets, from jar, julienned
- 1 cup cooked white beans
- 2 tablespoons finely chopped fresh parsley
- 4 tablespoons finely chopped fresh dill weed, divided
- 36 pieces purchased mushroom dumplings/ravioli
- 1 cup creme fraiche
Method
- Place the vegetable broth, mushroom broth, water and vegetable juice into a very large stock pot set over high heat, cover and bring to a boil.
- Other than the last 6 ingredients, add in the remaining ingredients into the boiling liquid, and stir well.
- Bring to a boil, reduce heat to a medium and cook until the carrots, potatoes and onions are semi-tender, about 10 minutes.
- Add in the beets, 2 tablespoons chopped dill, and parsley, and cook for another 5 minutes. Adjust salt, pepper, lemon juice and sugar to taste.
- Bring the soup to a boil, add in the white beans and the frozen or fresh mushroom dumplings/raviolis. Cook for about 5-7 minutes, until the dumplings rise to the top and the dough is cooked al dente (or for the time indicated on the dumpling package).
- To serve, ladle into individual deep soup bowls generous portion of the borscht, making sure to have 3 cooked mushroom dumplings in each bowl.
- Add some creme fraiche, as garnish. Sprinkle with some remaining chopped dill weed and/or parsley. Serve very warm.
