AnnIme: BORSCHT WITH SAUERKRAUT TO MAKE FIVE GALLONS x4 THE RECIPE

1 ounce dried porcini mushrooms
2 tablespoons olive oil
1/2 pound mushrooms, sliced 1/4 inch thick
1 large onion, cut into 1/4-inch dice
7 medium beets, peeled, quartered, and cut into 1/4-inch slices
2 medium carrots, peeled and cut into 1/4-inch rounds
1 medium parsnip, peeled and cut 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 purple potatoes, peeled and cut into 1/2-inch cubes
1 bunch kale, choped in 1-inch pieces
3 large cloves garlic, minced
3 tablespoons sundried tomatoes, finely chopped
1 medium bunch dill, fronds only, coarsely chopped
1/4 cup powdered stevia
1/2 cup cider vinegar
1 tablespoon kosher salt
freshly ground black pepper, to taste
1-2 small containers no fat Greek yogurt

Soak the dried mushrooms in 1 cup hot water for 15 minutes. Drain, reserving the liquid, and squeeze out the excess liquid. Strain all the soaking liquid through a fine-mesh sieve. Reserve the liquid (there should be 1 cup) and the mushrooms separately.
In a larege stockpot, heat the oil over medium heat. Stir in the fresh mushrooms and cook, stirring occasionally, for 4 minutes. Stir in the onion and cook, stirring occasionally, for 6 to 8 minutes until the onions start to caramelize.
Add the beets, carrots, parsnip, celery root, 8 cups water, and the mushroom soaking liquid. Bring to a boil. Then lower the heat and simmer for 5 minutes.
Stir in the potatoes, garlic, kale and sundried tomatoes.
Return soup to a boil. Lower the heat and simmer for 5 minutes.
Stir in the reconstituted mushrooms and simmer for 5 minutes, or until all the vegetables are tender.
Remove soup from the stove top. Stir in the dill, stevia, vinegar, salt and pepper.
Pour soup into bowls and add a dollop of Greek yogurt.

Prep Time: 45 Minutes

Cook Time: 1 Hour 20 Minutes

Total Time: 2 Hours 5 Minutes

Servings: 8 main course servings

AnnIme