Meatless Borshch with Sour Cream

Ingredients

• 1 parsley root
• 1 leek
• 2 celery
• 2 onion
• 13 peppercorns
• 3 bay leaf
• 1/8 funt dried ceps (boroviki)
• 2 funt beets
• beet brine (svekolny rassol)
• 1 stakan sour cream (smetana)
• dill and parsley greens

Instructions

1. Cook and strain a broth from roots and dried ceps.
2. Bake, peel and shred the beets; add root broth, beet brine and sour cream; heat to hot.
3. Season with salt, pepper, greens and mushrooms; serve with buckwheat croutons (No. 383–385).