Directions
Step 1
To a big pot, add the mushrooms, entire onion, bay leaf, beet, 1 tablespoon of salt, and 3½ quarts of water and produce to a simmer. Prepare dinner till the broth darkens and reduces barely, about 45 minutes.
Step 2
In the meantime, to a big skillet over medium warmth, add the oil, chopped onion, and a pinch of salt and cook dinner, stirring sometimes, till the onion is softened and pale golden, 10–12 minutes. Stir within the carrot and one other pinch of salt and cook dinner, stirring sometimes, till softened, 4–6 minutes. Add the bell pepper and cook dinner till softened, about 5 minutes. Stir within the tomato paste and cook dinner till barely darkened, about 4 minutes extra.
Step 3
Scrape the vegetable combination into the broth, then add the potatoes and fava beans. Convey to a simmer and cook dinner till the potatoes are simply pierced with a knife, 25–half-hour. Take away and discard the entire onion and bay leaf.
Step 4
Finely chop the dill and garlic collectively into a rough paste, then add it to the soup together with the cabbage and peas. Prepare dinner till the cabbage wilts and softens and the peas flip shiny inexperienced, about 3 minutes. Flip off the warmth, cowl, and put aside for five minutes. Add beet kvass, extra dill, and salt to style. Serve scorching with crusty bread.
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To a big pot, add the mushrooms, entire onion, bay leaf, beet, 1 tablespoon of salt, and 3½ quarts of water and produce to a simmer. Prepare dinner till the broth darkens and reduces barely, about 45 minutes.
-
In the meantime, to a big skillet over medium warmth, add the oil, chopped onion, and a pinch of salt and cook dinner, stirring sometimes, till the onion is softened and pale golden, 10–12 minutes. Stir within the carrot and one other pinch of salt and cook dinner, stirring sometimes, till softened, 4–6 minutes. Add the bell pepper and cook dinner till softened, about 5 minutes. Stir within the tomato paste and cook dinner till barely darkened, about 4 minutes extra.
-
Scrape the vegetable combination into the broth, then add the potatoes and fava beans. Convey to a simmer and cook dinner till the potatoes are simply pierced with a knife, 25–half-hour. Take away and discard the entire onion and bay leaf.
-
Finely chop the dill and garlic collectively into a rough paste, then add it to the soup together with the cabbage and peas. Prepare dinner till the cabbage wilts and softens and the peas flip shiny inexperienced, about 3 minutes. Flip off the warmth, cowl, and put aside for five minutes. Add beet kvass, extra dill, and salt to style. Serve scorching with crusty bread.
