Heat oil in a large Dutch oven over medium heat. Add mushrooms to pan; cook 5 minutes, stirring frequently. Add onion; cook 6 minutes. Add celeriac, carrot, and parsnip; cook 4 minutes or until onion is tender, stirring occasionally. Stir in tomato paste. Add 7 cups water and beer; stir well. Reduce heat, and simmer 5 minutes. Stir in cabbage, potato, garlic, and beets; bring to a boil. Reduce heat, and simmer 20 minutes or until vegetables are tender, stirring occasionally. Remove from heat.
Place half of beet mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining beet mixture. Stir in vinegar, sugar, salt, and pepper. Ladle 1 1/2 cups soup into each of 8 bowls; top each serving with 1 tablespoon sour cream and 3/4 teaspoon dill.
The simplest way to peel celeriac is to remove the rough, knobby skin with a sharp chef's knife.
I've mad this recipe a few times and always get compliments and find it is a good, winter soup. In general, we've found it tastes better the next day after the flavour develop and that it tastes best when I freeze the leftovers and we eat it a few weeks later. I do make a few standard changes omitting the beer, substituting Jerusalem Artichokes for the potato and increasing the spices. I also very some of the veg depending what I have on hand.
Just made the borscht based on this recipe. It tastes great. Made some adjustment to it though - skip the blender part completely, didn't add any sugar or potatoes, added bay leaf. The ingredients should not be overcooked. Love it.
First - Borscht is a Ukrainian, not Russian dish.
Second - NO BEER!!! Are you kidding? Of course it will be terrible with it! And no vinegar! And pureeing spoils the Borscht. I once tried to do so for my child - but I understood that this is such a soup that requires chunkiness.
I've been trying different borsch recipes and I definately wouldn't recommend this one, if you're looking for borsch try http://yulinkacooks.blogspot.com/2008/10/borsch-20.html, it's 4-6 hours to make the broth (beef or chicken work equally well) but well worth it.
My daughter and I thought we would try beets because we'd never had them before. I saw this recipe and loved the color, so I made it last night. Unlike some others that posted reviews, I didn't mind the chopping/peeling, so that was no big deal. But the taste, wow, really awful. Tasted like dirt, literally. Don't get me wrong, I like parsnips, turnips, mushrooms and cabbage, so I do like root vegetables, but this was so bad we took a few bites and ran the rest down the disposal. Really bad.