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Barszcz Czerwony (Beetroot Soup)

There should be enough for a few days we usually have it as a starter and then have a cup in the following days. Be careful it does stain but is an excellent soup for winter. Serve with pumpkin fritters. From Stefan du Maurier, SELOC

Handful of dried mushrooms (100 g) Porcini are the best
2 cloves garlic
4 medium beets
2 liters vegetable broth (celeriac, leek, parsnip, 2 carrots, half an onion)
Dried herbs 2 bay leaves, 2 tablespoons marjoram, black pepper, 6 grains, 4 grains of allspice
3 tablespoons chopped fresh parsley
3 tablespoons lemon juice
Salt and freshly ground black pepper
spoonful of butter

Rinse the mushrooms in a sieve, place them in to a saucepan, pour 2 cups of cold water and leave them overnight to soak.

The next day boil mushrooms until tender, which should take about 20 minutes in the water in they where soaking in, add the bay leaves and garlic once boiled cover leave for an hour.

Wash the beets and boil until tender (check with a knife as it should penetrate smoothly) then grate on the larger holes of the grater.

Boil the broth with the vegetable for about an hour, remove the vegetables and then combine the broth with the mushrooms and liquid they are in, add marjoram, pepper, allspice and parsley and add the grated beets, season with salt and boil.

Remove from heat and add lemon juice.

Somewhere in there you can add a spoon of butter but I’ve lost it lol