Vegetarian Borscht

Ingredients

• 1-ounce (30 g) dried porcini mushrooms
• 2 tablespoons vegetable oil
• 1/2 pound white mushrooms, trimmed, wiped clean, and sliced 1/4 inch thick
• 1 large onion, cut into 1/4-inch dice
• 10 small or 7 to 8 medium beets, with greens, peeled, quartered, and cut across into 1/4-inch slices
• 2 medium carrots, peeled and cut across into 1/4-inch rounds
• 1 medium parsnip, peeled and cut across into 1/4-inch rounds
• 1 very small or 1/2 large celery root (about 3/4 pound), peeled and cut into 1/2 inch cubes
• 1 1/2 pounds mashing potatoes, peeled and cut into 1/2-inch cubes
• 1/2 small white cabbage (about 3/4 pound), cored and shredded
• 3 large cloves garlic, smashed, peeled, and very finely chopped
• 3 tablespoons tomato paste
• 1 medium bunch dill, fronds only, coarsely chopped
• 1/4 cup sugar
• 1/2 cup cider vinegar
• 2 tablespoons kosher salt
• Freshly ground black pepper, to taste
• Coarsely chopped dill
• Sour cream
• Boiled potatoes, optional

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