Borscht with Porcini Mushrooms by Ingrid

We loved that Ingrid added porcini mushrooms to a traditional borscht. She served it with a wonderful horseradish sauce.

Ingrid's Comments about Preparation

Thank you for the kind words, Martha, but the credit for the borscht recipe, including the addition of the porcini mushrooms, goes entirely to the extraordinary vegetarian chef Deborah Madison. She has received numberous awards and is the author of several cookbooks, including "Local Flavors, Cooking and Eating from America's Farmers' Markets". The recipe is on page 200. I followed it quite closely. And, although she indicates that you have the option of not making a stock with the porcinis, I think that would be a mistake. The porcini stock adds, I believe, a bit of depth to the stock. The recipe does take some time, but based on everyone's enjoyment, was certainly worth it.