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INGREDIENTS
* 2-3 beets (1kg /2lbs)
* 10g dried porcini mushrooms
* 6 cups vegetable or meat stock
* 1 bay leaf
* peppercorns
* salt
* sugar
* apple cider vinegar
METHOD
Preheat the oven to 350F (175C). Scrub beets thoroughly, then wrap them loosely in aluminum foil.
Place the wrapped beets on a rimmed baking sheet to catch drips. Roast for about an hour.
Rehydrate dried porcini mushrooms by soaking them in water for a few hours. You could also do this step a day ahead and let them soak overnight.
Carefully unwrap the foil and check the beets for doneness. They are done when a fork or a paring knife slides easily to the center of the beet. Let cool so they are easier to handle. Cut in half, peel and slice the beets. I recommend wearing gloves during this step to protect your hands from getting stained.
Place the sliced beets in a large pot. Add stock, bay leaf and peppercorns. Add rehydrated porcini mushrooms along with the soaking liquid but be careful - if there is grit at the bottom of the liquid, gently pick out all of the mushrooms first, then run the liquid through a paper towel lined strainer before adding it to the soup.
Bring to boil and cook, covered for 20 minutes on medium low. You can then strain the soup into a smaller pot right away or to intensify the flavor, let sit for an hour or so before straining. Season to taste. Always taste first before adjusting the seasoning. The amount of salt will depend on how salty your stock was. The amount of sugar depends on how sweet the beets were. Apple cider vinegar amount depends on your personal preference. Add seasoning a little bit at a time. Reheat the soup and serve by itself or with hard boiled eggs, potatoes or dumplings. The soup is a perfect accompaniment to many classic Polish dishes such as pierogi, kopytka or łazanki. Smacznego!
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