Vegetarian Borscht Recipe

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Food Network
Nutrition per serving    (USDA % daily values)
CAL
186
FAT
13%
CHOL
0%
SOD
120%

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Ingredients for 8 servings

1/2 pound white mushrooms, trimmed, wiped clean, and sliced 1/4 inch thick

Sour cream

1 medium bunch dill, fronds only, coarsely chopped

2 medium carrots, peeled and cut across into 1/4-inch rounds

2 tablespoons vegetable oil

Freshly ground black pepper, to taste

1/2 cup cider vinegar

1/2 small white cabbage (about 3/4 pound), cored and shredded

3 large cloves garlic, smashed, peeled, and very finely chopped

1 very small or 1/2 large celery root (about 3/4 pound), peeled and cut into 1/2 inch cubes

1/4 cup sugar

10 small or 7 to 8 medium beets, with greens, peeled, quartered, and cut across into 1/4-inch slices

3 tablespoons tomato paste

Coarsely chopped dill

1-ounce (30 g) dried porcini mushrooms

1 medium parsnip, peeled and cut across into 1/4-inch rounds

2 tablespoons kosher salt

Boiled potatoes, optional

1 large onion, cut into 1/4-inch dice

1 1/2 pounds mashing potatoes, peeled and cut into 1/2-inch cubes

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