Mary Jo Werbiansky
Pour hot water over mushrooms, drain and wash. Cover with lukewarm water and soak for 30 minutes or longer. The period of soaking will depend on variety of mushrooms used. Cook the mushrooms in the same water in which they were soaked until they are tender. Cook the onion in oil until slightly wilted. Add the beets, parsley, peppercorns, and water. Cover and cook until beets are barely done. Add the carrots, potato, and celery, and continue cooking for about 15 minutes. At this stage put in the cabbage and cook until it is tender but not overcooked. (Cabbage should retain some crispness). Add the remaining ingredients. Use lemon juice with discretion. Borsch should be mildly tart but not sour. Season to taste. Finally, add the cooked, chopped, or whole mushrooms along with the mushroom stock. Bring to a boil.
Heat olive oil in soup pot. Sauté celery, onions and mushrooms. Add other ingredients. More spaghetti sauce can be added for taste. Bring to a boil. Simmer for at least 2 hours.
Jean Mokiber/Mary Jo Werbiansky
Chop all vegetables. They are best if chunky. Mix in other ingredients. Chill and serve. Keeps well in refrigerator. Sprinkle with croutons. Serves 8 to 10.
Brown sausage. Sauté onion and garlic. Add beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce and sausage. Bring to a boil. Reduce heat. Simmer uncovered 30 minutes. Stir in zucchini, tortellini, parsley, and peppers. Simmer covered 35 to 40 minutes. Top with cheese.