Ingredients:
- 4 medium beets
- 1 cup of porcini or a mixed blend of mushrooms
- 2 medium carrots
- 1 small parsnip
- ½ large yellow onion, peeled
- 1 small apple, tart apples like gala or grany smith work best
- 3 garlic cloves
- 10 cups water
- 1 Tablespoon lemon juice
- 2 teaspoons sugar
- 1 teaspoons salt, to taste
- 1 teaspoon marjoram
- 1/4 teaspoon allspice
- 3 bay leaves
- 5 whole peppercorns
Directions:
- In a medium pot, place 2 beets, cover with water until the beets are fully submerged. Bring to a boil. Once boiling, reduce the heat to low and simmer for 30-40 minutes or until tender. Peel and grate the cooked beets. Discard the water.
- Meanwhile, peel carrots, the remaining 2 beets and parsnip. Peel and core the apple. Chop into large pieces. Peel the onion and cut in half. Peel the garlic cloves.
- Heat the large pot over medium heat. Place the onion facing the cut side down onto the hot surface of the pot. Let it brown for a few minutes to release the flavor. Add carrots, raw beets, parsnip, apple, garlic cloves, 10 cups water, marjoram, allspice, leaves, whole peppercorns, and salt.
- Bring it to a boil, reduce heat to low and let the borscht simmer for about 30-40 minutes or until all the vegetables are soft.
- Now, stir in the grated cooked beets, lemon juice, and sugar to the pot. Simmer for 5 more minutes over the low heat.
- Taste borscht and add more salt if needed. Strain it if desired.
