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1
Soak boletus overnight.
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2
Cook in a little water until tender.
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3
Cool, reserving the liquid, and chop finely.
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4
Scrub the beets and cut into quarters.
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5
Cover with water and cook over low heat until tender, about 1 to 2 hours.
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6
Cool and pour off the liquid, reserving it.
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7
Slip off the peels.
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8
Peel and cut up the other vegetables.
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9
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.
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10
Strain the beet liquid into the vegetables.
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11
Shred the beets in a processor or on a medium grater, and add.
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12
Simmer for about 10 minutes and strain into a large pot.
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13
To keep the broth clear, do not press the begetables.
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14
Add the beet kvas, mushroom liquid, pepper and salt.
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15
bring to a gentle boil, then turn the heat low.
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16
Taste, the flavor should be tart, mellow, and full.
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17
For more tartnes, add fresh lemon juice or sour salt.
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18
Keeps well in the refrigerator.
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19
Reheat gently; do not overcook or the color will turn brown.
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20
To serve, pour over 3 or 4 vushka (dumplings) in soup plates and garnish with the fresh dill.
