Ingredients
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To make the starter:
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1 lbs / 0.5 kg fresh beets
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1 tsp Sugar
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1 tbs Salt
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4 garlic clovescrushed
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1 pcs rye breadpumpernickel or sourdough bread (if you have)
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1 quart / 4 cups boiled and cooled water
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Additionally:
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A pickling crockor glass jar
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To make the broth:
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2 1/2 cup / 2 oz / 60 g dried wild mushrooms
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2.5 cups Water
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1/2 celery root
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2 Carrots
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1 celery stalks
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1 parsnips
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1/4 onion burnt straight on a gas burner
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1/2 tsp Salt
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6 Peppercorns
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6 allspice
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1/2 c + 1/2 c vinegar (4%)
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2-3 medium beets
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1/2 tsp Sugar
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1 tbs Butter
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Sprinkle Dried marjoram
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3 cloves of garliccrushed
Directions
How to Make Christmas Beetroot Broth with Mushroom Dumplings:
- Wash, peel, and thinly slice the beets. Place in a clean glass or ceramic pickling container.
- Add sugar, salt, garlic, bread, and water.
- Set on the counter for 5 days to sour.
- One night before you’re ready to cook the broth, place the dried mushrooms in a pot and add 2.5 cups of water to soak (made sure it’s large enough to fit about 8 cups of liquid).
- The next day, add the cleaned and peeled celery root, carrots, parsnip, celery stalk, onion, peppercorns, allspice, and salt and simmer on low for 20 minutes.
- Strain the liquid and return it to the pot. Reserve the vegetables.
- Strain the beets that have been souring, add 1/2 cup of vinegar to them to prevent from losing their rich red color.
- Clean and peel the fresh beets, slice thinly, and add to the mushroom/vegetable broth.
- Also add the soured beets. Simmer for 5 minutes. Remove the beets. Add the sour beet water to the mushroom/vegetable broth and heat up, but DO NOT BOIL.
- To finish off, add the butter, marjoram, and crushed garlic.
- Taste. If its too sour/vinegary, add a bit more sugar.
- Also add a bit more salt, if needed.
Note: Beet soup can be difficult as it loses color fast. Vinegar can help prevent this, but sometimes you may find it turning brown. If this happens, don’t fret. Any loss of color does not effect the taste.
