Spring Borshch With Peas and Wild Mushrooms Recipe

Instructions

1. To a large pot, add the mushrooms, whole onion, bay leaf, beet, 1 tablespoon of salt, and 3½ quarts of water and bring to a simmer. Cook until the broth darkens and reduces slightly, about 45 minutes.

2. Meanwhile, to a large skillet over medium heat, add the oil, chopped onion, and a pinch of salt and cook, stirring occasionally, until the onion is softened and pale golden, 10–12 minutes. Stir in the carrot and another pinch of salt and cook, stirring occasionally, until softened, 4–6 minutes. Add the bell pepper and cook until softened, about 5 minutes. Stir in the tomato paste and cook until slightly darkened, about 4 minutes more.

3. Scrape the vegetable mixture into the broth, then add the potatoes and fava beans. Bring to a simmer and cook until the potatoes are easily pierced with a knife, 25–30 minutes. Remove and discard the whole onion and bay leaf.

4. Finely chop the dill and garlic together into a coarse paste, then add it to the soup along with the cabbage and peas. Cook until the cabbage wilts and softens and the peas turn bright green, about 3 minutes. Turn off the heat, cover, and set aside for 5 minutes. Add beet kvass, more dill, and salt to taste. Serve hot with crusty bread.