Vegetarian Borscht with Little Dumplings

Part II

After making the tiny dumplings in Part 1, we’ll now assemble the borscht.  Remember that the flavor will improve with time and that you should let the borscht sit for at least 3 hours before reheating and serving.  Better yet, let it rest in the refrigerator over night. Serves at least 8

1/3 cup olive oil
1½ pounds sliced mushrooms
2 large onions, finely chopped
2 large carrots, grated
2 parsnips, thinly sliced
2 leeks, cleaned and finely chopped
3 celery stalks cut into ¼-inch dice
7 medium beets, peeled and grated
1 pound cabbage, shredded
5 potatoes, peeled and cut into ½ inch dice
1 tart apple, peeled and cut into 1 inch dice
6 garlic cloves, coarsely chopped
8 oz tomato paste
3 quarts vegetable stock
2 bay leaves
Tiny mushroom-filled dumplings (optional, though traditionally part of Christmas Eve borscht)
1 tablespoon sweet paprika
2 tablespoon lemon juice (or more to taste) 
1 teaspoon sugar or more to taste
salt and pepper (to taste)
2 tablespoons parsley
2 tablespoons dill leaf

Heat oil in a large kettle over medium heat.  Add in mushrooms, onions, carrots, parsnips, and leeks and sauté until slightly softened – about 7 minutes.  Then add in celery, beet, and cabbage, and continue cooking another 10-15 minutes.  Now add the potatoes, apple, garlic, tomato paste and stock.  Bring to a boil, reduce to a simmer, add in tiny dumplings (Vuška), and cook (covered) for another 20 minutes. 

Add the paprika, sugar, lemon juice, and adjust flavors with salt and pepper. 

Let stand at least 2-3 hours (preferably overnight) to let the flavors meld.  Reheat and garnish with parsley and dill.

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