Meatless Beet Soup Recipe
Meatless Beet Soup Recipe is delicious, tasteful and yammi dish. Meatless Beet Soup Recipe can be made in less than few minutes with the help of very few ingredients which is available at your nearest super market.Meatless Beet Soup Recipe easy to make at your home check below step by step directions of the recipe and enjoy cooking.
Yield: 4 people
Calories: 169kcal
Materials
- 2 lb beets
- 1 lg carrot
- 1 md parsnip
- 1 md turnip
- 2 lg celery ribs
- 2 md onions
- 1 lg bay leaf
- 3 peppercorns use 4 if desired
- 3 dried boletus mushrooms or
- 1/2 lb mushrooms Chopped
- 1 liquid from the cooked mu
- 1 qt beet kvas or
- 1 t sour salt crystalized citric acid i
- 2 t salt
- 1 t ground pepper or to taste
- 2 t fresh dill chopped
Instructions
- Soak boletus overnight. Cook in a little water until tender. Cool, reserving the liquid, and chop finely. 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 vushka dumplings in soup plates and garnish with the fresh dill.