1.5 kg of beets,
3-4 carrots (30 decagrams) (or Cykoria Dried Carrot),
1-2 parsleys (20 decagrams) (or Cykoria Dried Parsley Roots),
1/2 celery (10 decagrams) (or Cykoria Dried Celery),
1 leek,
1 onion (12 decagrams),
6-8 decagrams of dried ceps or edible fungi,
1 clove of garlic (or Cykoria Dried Garlic),
10 peppercorns of Cykoria Black Grain Pepper,
2-3 of grains of Cykoria Allspice,
1 small Cykoria Bay Leaf,
1 glass of red wine, salt, sugar, lemon juice. |
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| Peel, rinse and slice soup vegetables and 2-4 beets. Pour 2 litres of water, add spices and boil for 40-50 minutes. Clean the other beets (leave one beet for making juice) and boil with skin until they are soft enough. Next pour off water, cool beets, peel them and grate. Add to the strained decoction made of Soup Vegetables. Rinse mushrooms carefully, dip them into water for 2-3 hours and boil until they are soft enough. Pour strained decoction into borsch, and use mushrooms for making pies. Heat up borsch and do not boil it. Enhance taste (for better colour) with raw beet juice grated very fine and with lemon, salt, sugar, glass of red wine and possibly (for several minutes before serving) ground clove of garlic or Dried Garlic. Serve with pies or hard-bolied eggs. |
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Ingredients: