Mushroom and Beet Borscht - Martha Rose Shulman

Andrew Scrivani for The New York Times

Well we have beets in our share.  Personally I love them and think the simpler the better.  Boil them, peel them and top with butter, salt and pepper.  But you may know I am a regular reader of the NY Times and especially their Cooking section.  Here is a recipe that I found today which I think might just make a nice change for the cooler days.  Laura

INGREDIENTS

• 1 ounce dried mushrooms (about 1 cup), such as porcinis or shiitakes
• 1 bunch beets (4 medium or 3 large), with greens, the beets peeled and quartered, the greens stemmed, washed and coarsely chopped
• 3 garlic cloves, 2 thinly sliced and 1 minced
•  Salt
• 1 to 2 teaspoons sugar, to taste
• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 2 medium carrots, peeled and sliced (about 1 1/2 cups)
• 2 celery stalks, sliced
• ½ pound white or cremini mushrooms, trimmed and sliced
•  A bouquet garni made with 10 parsley stems, 2 bay leaves, 6 black peppercorns, 2 sprigs thyme and 3 allspice berries, tied in a cheesecloth bag
• 1 tablespoon cider vinegar
• ¼ cup chopped fresh parsley
• 1 cup plain Greek yogurt for garnish (optional)

PREPARATION

Step 1

Place dried mushrooms in a bowl and pour on 3 cups boiling water. Let sit 30 minutes, then strain through a cheesecloth-lined strainer set over a bowl. Squeeze mushrooms over the strainer to extract any remaining flavorful liquid. Rinse mushrooms in several changes of water, and chop.

Step 2

While mushrooms are soaking, combine beets, sliced garlic and 1 quart of water in a saucepan and bring to a boil. Add 1 teaspoon salt and the sugar, reduce heat and simmer uncovered for 30 minutes.

Step 3

Remove beets from water using a slotted spoon or skimmer and transfer to a bowl; allow to cool until you can handle them. Cut into small dice or into julienne (about 1/4-inch wide by 1 inch long). Add enough of the broth from the beets to the mushroom broth to make 6 cups combined broth.

Step 4
Heat oil over medium heat in a large, heavy soup pot or Dutch oven and add onion, carrots and celery. Cook, stirring, until just tender, about 5 minutes, and add a generous pinch of salt and the minced garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add white mushrooms. Cook, stirring often, until mushrooms begin to sweat. Add chopped dried mushrooms, the 6 cups combined mushroom and beet broth, the simmered beets and the bouquet garni. Bring to a boil, add salt to taste, reduce heat, cover and simmer 30 minutes.

Step 5

Add chopped beet greens and simmer another 5 minutes. Stir in vinegar. Taste and adjust seasonings. Remove bouquet garni, stir in chopped parsley and serve, garnishing each bowl with a generous dollop of yogurt if desired.

Tip

You can make this soup a few days ahead, and it freezes well for a couple of months. Don’t add the parsley until serving.