Otherwise known as Borscht

This is the recipe we used to make the "Stone Soup" which I blogged about 4/20/08. The original is from Deborah Madison's Local Flavors. My variations are few.
It takes a bit of prep, but it is fun prep, especially with a kid around to help. This recipe makes quite a bit so be prepared to serve lots of friends/family or freeze a few quarts for a treat at a later date.

Ingredients:

1 ounce dried porcini
2 large leeks
3/4 lb potatoes
1 lb red beets
3 celery stalks
1 big carrot
2 bay leaves
10 garlic cloves
1 large onion
1/2 lb turnip
2 Tbs butter
3 cups shredded green cabbage
1 cup diced tomatoes (fresh or canned)
1 Tbs sugar
2 Tbs red wine vinegar


Alright!

Cover the mushrooms with 2 cups warm water and let them soak while you do everything else.
(If you can't easily get dried porcini I imagine mushroom or veggie broth would be fine.)
Wash all the soup veggies really well. Before you begin preparing all the veggies, set a big pot of water (10 cups) on the stovetop with 2 bay leaves, 5 garlic cloves and 2 teaspoons of salt in it. As you peel and chop throw the following into the pot: potato peels, beet peels, leek greens, celery ends and carrot tips. Bring this all to a boil and then let it simmer, covered, while you work on the rest.
Finely chop the leek and dice the onion. Cut the celery, carrots, potatoes and turnips into small pieces. I do everything about 1/2 inch.
Melt the butter in another BIG pot. Add the leeks, onions, celery, carrot, turnip, potatoes, cabbage and the remaining garlic (chopped). Toss in 2 teaspoons salt, cover, and cook over medium heat, stirring a few times, for about 20 minutes.
Add the beets, tomatoes, and sugar. Chop the soaked porcini and add them along with their broth. Strain the veggie stock you made and add it too. Let this all simmer for another 20 minutes, or until the beets are cooked. Taste for salt and pepper. Stir in the vinegar.
Serve hot or cold with sour cream or chunks of avocado. Chopped parsley or dill look nice on top too!
This makes a great meal with a chunk of hearty bread or some brown rice and Braggs.