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1
Soak mushrooms in boiling water until soft, about 30 minutes.
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2
Remove and chop coarsely, reserving water.
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3
Scrub beets in cold water and cook, covered with water, until tender.
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4
Cool, peel, and shred beets, reserving cooking liquid, or shred canned beets, reserving juice.
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5
Coarsely chop celery, carrots, and parsnips, place in a large, heavy pot, with cold water to cover.
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6
Add allspice, bay leaf, mushrooms, and olives and cook until vegetables are soft.
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7
Remove bay leaf.
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8
Combine cabbage and beets and add to vegetables.
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9
Add mushroom water, beet cooking liquid or juice, and enough water to cover vegetables.
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10
Bring to boil and cook over low heat until cabbage is soft.
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11
Saute chopped onion in butter until cooked through.
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12
Add flour and cook until golden, adding vinegar and enough cooking liquid to thicken.
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13
Pour into soup and simmer, stirring, for about 10 minutes.
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14
Taste and add salt and pepper as desired.
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15
For more tartness, add a little sour salt.
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16
Mix sour cream and kvas or tomato juice and add to borshch.
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17
Cut fish into serving portions, sprinkle with salt, and allow to rest 10 minutes.
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18
Flour each piece and fry in a little butter until crisp, turning once.
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19
Serve soup with a piece of fish in each bowl and sprinkle with chopped dill.
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20
Serve with garlic puffs.
