Ingredients

• roast

  • 4 lbs red beets

• soak

  • salt and pepper (to taste)

  • juice from 2 large lemons

• boil

  • 80 grams dried porcini mushrooms

  • 5 garlic cloves

  • 5 allspice

  • 4 laurel leaves

  • 2.5 quarts of vegetable stock

• season

  • salt and pepper (to taste)

  • Sugar (to taste, optional)

Directions

1. Wash the beets, remove their greens, and wrap them individually in aluminum foil. Place them in pan and cook in the oven at 400 F for 45 minutes, or until a fork can easily be inserted.

2. After the beets cool off, peel them and grate the coarsely. Place the beets in a large pot or bowl. Mix with salt, pepper, and lemon juice. Let stand at room temperature for a few hours.

3. Wash the mushrooms underneath running water. Add the mushrooms and the remaining ingredients to the vegetable stock. Boil on a small flame until the mushrooms are tender. Drain.

4. Bring strained stock to a boil and immediately pour over the marinated beets. Stir, add salt, pepper, and sugar (all to taste), and let stand at room temperature for a few hours.

5. Reheat before serving, but do not bring to boil or cover while reheating (as the soup will lose its vivid color and aroma). While serving the soup strain, strain the beets and serve only clear red liquid.

Notes

• Yield: 6-8 servings

• Serve with fried sauerkraut pierogi or croissants stuffed with mushrooms

References

• Adapted from The Kitchen of Chef Pilatowicz

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