Step-by-Step
Begin by preparing the mushrooms.
Place the dried mushrooms in a bowl and cover them with 1. 5 cups (1200 ml) of warm water.
Let them soak and rehydrate for at least 2 hours, or overnight for the best results.
While the mushrooms soak, prepare the broth.
In a large stockpot or kettle, combine the 3 quarts of water with the potatoes, celery, garlic, turnips, carrots, bay leaves, salt, and peppercorns.
Bring the pot to a gentle simmer over medium heat. Partially cover and let it cook slowly for 1 to 2 hours. The goal is a subtle yet deeply flavorful vegetable base.
Carefully strain the broth through a fine-mesh sieve into a clean pot.
Discard the cooked vegetables, as they have given all their flavor to the broth.
Now, attend to the soaked mushrooms. Gently lift them out of their soaking liquid, reserving the liquid. Carefully wash each mushroom under cool water to remove any grit, then slice them into thin julienne strips.
Strain the reserved mushroom liquid through a paper coffee filter or several layers of cheesecloth to remove any sediment.
Add this potent, flavorful liquid and the sliced mushrooms to your strained vegetable broth.
Prepare the beets by peeling them and cutting them into matching julienne strips.
Add the beets to the broth along with the fresh lemon juice and sugar.
Bring the soup back to a simmer and cook for another 20-25 minutes, or until the beets are perfectly tender.
Taste the borscht and adjust the seasoning with more salt, lemon juice, or sugar as needed to achieve a perfect balance of sweet, sour, and savory.
Serve hot, ladling the beautiful, ruby-red soup into bowls.
Garnish each serving with a generous dollop of sour cream.
Don't skip straining the mushroom soaking liquid through a coffee filter or fine-mesh sieve lined with cheesecloth. This removes any grit while preserving all the concentrated umami flavor.
