From the blog For Love of the Table
4 large beets (800g), peeled and quartered
1 large carrot (120g), peeled
1 parsnip (120g), peeled
1 medium leek, white part only
2 bay leaves
1/4 cup lemon juice
4 allspice berries
10 black peppercorns
1/4 oz. dried porcini mushrooms
2 cups chicken stock
Salt and freshly ground black pepper
36 to 48 uszka
Put the beets, carrot, parsnip, leek, bay leaves, lemon juice, allspice, peppercorns, porcini, and chicken stock in a large pot, and add 8 cups of cold water. Bring to a gentle simmer over medium heat, then reduce heat to medium-low, and barely simmer for about 2 hours (the temperature should hover around 190°). Remove from heat and let sit for 2 hours. If time, chill overnight to allow it to steep even further. Strain, and discard the solids. Add water to make 6 cups broth.
Return beet stock to the pot and bring back to a simmer over low heat. Correct the seasoning with salt, pepper and more lemon as necessary. Place 6 cooked uszka in each of 6 to 8 individual soup plates, and pour the hot borsch over the uszka. Serve immediately.
http://www.forloveofthetable.com/2016/02/clear-polish-borsch-with-mushroom.html
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