Borscht with beans and mushrooms

Ingredients

• 60 g dried chanterelles
• 400 g beetroot
• 1 onion
• 2 carrots
• 150 g turnip celery
• 0.25 head white cabbage (ca. 400 g)
• 2 tbsp Vegetable oil
• 1 tbsp Tomato Paste
• 800 ml vegetable broth
• 2 Bay leaves
• 3 peppercorns
• Salt
• ground pepper
• 150 g canned white beans
• 2 tbsp Apple cider vinegar

Instructions

1. 1.

   Soak the mushrooms in lukewarm water.

2. 2.

   Wash, peel and finely slice or grate the beetroot, onion, carrots, celery and cabbage. Sauté together in hot oil for a short time, add tomato paste and cook for about 5 minutes while stirring. Add mushroom soaking liquid and broth, season with salt and pepper, add bay leaves and peppercorns, and simmer gently for about 20 minutes. Rinse the beans, drain them and add to the soup during the last 5 minutes with the mushrooms. If needed, add more broth. Season with vinegar, salt and pepper and serve on plates.