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| Meta Title | Mrs. Kostyra's Borscht Recipe |
| Meta Description | There's a world of borscht recipes out there but why haven't you tried this one from Martha's mom. Get on it! |
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| Boilerpipe Text | Preheat oven to 400 degrees. Place beets on a piece of parchment paper -- lined aluminum foil. Sprinkle with salt and pepper. Fold up edges of foil and parchment to enclose beets. Place on a small baking sheet, and bake until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle. Peel, and coarsely grate; set aside.
Soak mushrooms in hot water for 30 minutes. Drain through a fine-mesh sieve, reserving liquid. Coarsely chop mushrooms; set aside.
In a medium stockpot, combine stock, beets, mushrooms, mushroom liquid, celery leaves, parsley, garlic, sugar, a large pinch of salt, and a large pinch of pepper. Bring to a boil, reduce to a simmer, and cook for 20 minutes.
Add lemon juice or citric acid. Taste, and adjust for seasoning. In a small bowl, combine sour cream and flour, stirring until no lumps remain. Whisk in a ladleful of soup, then whisk the sour-cream mixture into the soup. Cook until slightly thickened, about 2 minutes. Stir in dill just before serving. |
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# Mrs. Kostyra's Borscht
3\.7
(77)
6 Reviews
By
[Martha Stewart](https://www.marthastewart.com/author/martha-stewart)
![martha-stewart-fried-chicken-180-d111035.jpg]()
:max_bytes\(150000\):strip_icc\(\)/martha-stewart-fried-chicken-180-d111035_vert-173e3c60cce241afb72c89611640faef.jpg)
[Martha Stewart](https://www.marthastewart.com/author/martha-stewart)
Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, *Martha Stewart Living*, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire.
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Updated on March 22, 2018
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Yield:
8 cups
Keep Screen Awake
## Ingredients
- 4 medium beets, scrubbed well
- Coarse salt and freshly ground pepper
- 4 dried mushrooms (morels and porcini; about ½ ounce)
- ½ cup hot water
- [Homemade Vegetable Stock](https://www.marthastewart.com/949654/vegetable-stock)
- ⅓ cup coarsely chopped celery leaves
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- 1 garlic clove, finely chopped
- 1 teaspoon sugar
- Freshly squeezed lemon juice or citric acid, to taste
- ½ cup sour cream
- 1 tablespoon all-purpose flour
- ¼ cup coarsely chopped dill
## Directions
1. Preheat oven to 400 degrees. Place beets on a piece of parchment paper -- lined aluminum foil. Sprinkle with salt and pepper. Fold up edges of foil and parchment to enclose beets. Place on a small baking sheet, and bake until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle. Peel, and coarsely grate; set aside.
2. Soak mushrooms in hot water for 30 minutes. Drain through a fine-mesh sieve, reserving liquid. Coarsely chop mushrooms; set aside.
3. In a medium stockpot, combine stock, beets, mushrooms, mushroom liquid, celery leaves, parsley, garlic, sugar, a large pinch of salt, and a large pinch of pepper. Bring to a boil, reduce to a simmer, and cook for 20 minutes.
4. Add lemon juice or citric acid. Taste, and adjust for seasoning. In a small bowl, combine sour cream and flour, stirring until no lumps remain. Whisk in a ladleful of soup, then whisk the sour-cream mixture into the soup. Cook until slightly thickened, about 2 minutes. Stir in dill just before serving.
![borscht]()
:max_bytes\(150000\):strip_icc\(\)/tvm2164_051107_borscht_xl-5221ef65836340bfa199e43abdfdcda8.jpgitokcYqxx8ea)
Originally appeared: Martha Stewart Living, June 2002
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| Readable Markdown | 1. Preheat oven to 400 degrees. Place beets on a piece of parchment paper -- lined aluminum foil. Sprinkle with salt and pepper. Fold up edges of foil and parchment to enclose beets. Place on a small baking sheet, and bake until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle. Peel, and coarsely grate; set aside.
2. Soak mushrooms in hot water for 30 minutes. Drain through a fine-mesh sieve, reserving liquid. Coarsely chop mushrooms; set aside.
3. In a medium stockpot, combine stock, beets, mushrooms, mushroom liquid, celery leaves, parsley, garlic, sugar, a large pinch of salt, and a large pinch of pepper. Bring to a boil, reduce to a simmer, and cook for 20 minutes.
4. Add lemon juice or citric acid. Taste, and adjust for seasoning. In a small bowl, combine sour cream and flour, stirring until no lumps remain. Whisk in a ladleful of soup, then whisk the sour-cream mixture into the soup. Cook until slightly thickened, about 2 minutes. Stir in dill just before serving. |
| Shard | 37 (laksa) |
| Root Hash | 16724559291028802437 |
| Unparsed URL | com,marthastewart!www,/332619/mrs-kostyras-borscht s443 |