*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Christmas                        Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Beets
    1       lg           Carrot
    1       md           Parsnip
    1       md           Turnip
    2       lg           Celery Ribs
    2       md           Onions
    1       lg           Bay Leaf
    3                    Peppercorns -- Use 4 If
    3                    Dried Boletus Mushrooms -- OR
      1/2   lb           Chopped Mushrooms
                          -- Liquid From The
                         -Mushrooms, Optional
    1       qt           Beet Kvas -- OR
    1       t            Sour Salt -- Crystalized
                         -Citric Acid If Not Using
    2       ts           Salt
    1       t            Ground Pepper -- Or To Taste
    2       ts           Fresh Dill -- Chopped
   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 begetables. 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 tartnes, 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.
   The next recipe in this series will be for Vushka.
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