From Molly Beverly
Serves 8 to 10
1 ounce dried mushrooms OR 4 ounces fresh mushrooms, sliced
2 onions, chopped
2 Tablespoons vegetable oil
2 medium beets, chopped
1 carrot, chopped
1 stalk celery, chopped
1 bay leaf
10 peppercorns, crushed
1 Tablespoon lemon juice or vinegar
2 Tablespoons tomato paste
1 cup chopped cabbage
If using dried mushrooms, simmer them in 3 cups water for 15 minutes. Set aside.
Sauté fresh mushrooms in oil until golden. Add onions and sauté until translucent. Add beets, carrot and celery, cook 5 minutes. Add 6 cups boiling water, bay leaf, peppercorns, lemon juice or vinegar, and tomato paste and simmer 15 minutes. Drain dried mushrooms from stock and chop them. Add mushroom stock and mushrooms to soup.
Add cabbage and simmer 20 minutes.
Remove the bay leaf.
Taste, add salt and pepper as needed. Cool to let flavors blend. Serve cold or reheat with sour cream.
Excellent, even for we two who don’t exactly love beets! I used dried mushrooms, we ate it cold with soy yogurt, and it was a refreshing dinner on a hot day.