Pisnyi Borsch (Meatless Beet Soup)
Submitted by skazmir
Pisnyi borsch is a traditional Ukrainian meatless beet soup with dried boletus mushrooms, root vegetables, and beet kvas for a tart, jewel-toned broth served with vushka dumplings.
YIELD
10 servingsPREP
60COOK
45 minREADY
3 hrsPisnyi borsch is the Lenten version of Ukraine’s most famous soup, built entirely without meat or dairy. Where a standard borshch leans on beef bones for body, this one draws its depth from dried boletus mushrooms soaked overnight, a slow-cooked root vegetable broth, and the tangy punch of beet kvas.
The method is deliberate and old-world. Beets cook separately in their own water, then get peeled and grated back into the strained vegetable broth. That two-stage process keeps the color a deep, clear ruby instead of the muddy brown you get when beets cook too long with other vegetables. The recipe warns against pressing the vegetables when straining, and that’s a detail worth following: pressing clouds the broth.
Beet kvas is the soul of this soup. It’s naturally fermented beet liquid that adds a sour tang you can’t replicate with vinegar alone. If you can’t find kvas, citric acid (sour salt) bridges the gap, or squeeze in fresh lemon juice to taste.
Kitchen Tips
- Wear rubber gloves when peeling the cooked beets. Beet stains on hands last for days.
- Reheat this soup gently over low heat. High heat or prolonged boiling turns the bright red broth an unappetizing brown.
- The flavor improves overnight. Make it a day ahead and the tartness mellows into something rounder and more complex.
- Serve over vushka (small filled dumplings) if you can find or make them. Plain boiled potatoes or a slice of dark rye bread work well too.
Variations
- Add a dollop of sour cream at serving if you’re not observing a strict Lenten fast.
- Stir in shredded cabbage during the last 15 minutes of simmering for a heartier, more filling version.
- Substitute fresh cremini mushrooms if dried boletus aren’t available, though the flavor will be milder.
Ingredients
Directions
Soak boletus overnight.
Cook in a little water until tender. Cool, reserving the liquid, and chop finely.
Scrub the beets and cut into quarters.
Cover with water and cook over low heat until tender, about 1 to 2 hours.
Cool and pour off the liquid, reserving it. Slip off the peels.
(Wear rubber gloves to prevent purple hands.) This may be done a day in advance.
Peel and cut up the other vegetables. 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.
Strain the beet liquid into the vegetables.
Shred the beets in a processor or on a medium grater, and add.
Simmer for about 10 minutes and strain into a large pot.
To keep the broth clear, do not press the vegetables.
Add the beet kvas, mushroom liquid, pepper and salt.
Bring to a gentle boil, then turn the heat low.
Taste, the flavor should be tart, mellow, and full.
For more tartness, add fresh lemon juice or sour salt.
Keeps well in the refrigerator.
Reheat gently; do not overcook or the color will turn brown.
To serve, pour over 3 or 4 vushka (dumplings) in soup plates and garnish with the fresh dill.
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