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1
Pour hot water over the mushrooms, drain, and wash.
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2
Cover with lukewarm water and soak for 30 minutes or longer.
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3
The period of soaking will depend on the variety of mushrooms used.
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4
The boletus variety (white hryby) requires little or no soaking.
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5
Cook the mushrooms in the same water in which they were soaked until they are tender.
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6
Cook the onion in the oil until slightly wilted.
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7
Add the beets, parsley, peppercorns, and water.
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8
Cover and cook until the beets are barely done.
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9
Add the carrot, potato, and celery, and continue cooking for about 15 minutes.
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10
At this stage put in the cabbage, and cook until it is tender but not overcooked.
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11
The cabbage should retain some crispness.
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12
Add the remaining ingredients.
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13
Use the beet kvas or lemon juice with discretion.
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14
The borsch should be mildly tart but not sour.
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15
Season to taste.
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16
Finally add the cooked, chopped, or whole mushrooms along with the mushroom stock.
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17
Bring to a boil.
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18
Serve.
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19
BEET KVAS Wash and pare 10 to 12 medium beets, then cut into eighths.
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20
Put into a stone crock or any earthenware container and cover with boiled water, cooled to lukewarm.
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21
To hasten fermentation, place a slice of sour rye bread among the beets.
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22
Cover and keep at room temperature for a few days.
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23
When the liquid is sour, pour it off the beets into the sealers; cover, and keep in the refrigerator.
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24
The kvas is added to borsch in the final stage of cooking.
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25
Pour a small quantity of kvas into the borsch and bring to a boil.
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26
Overboiling fades the color of kvas.
