Cooking Borscht • Lenten Borscht with Mushrooms

Ingredients

• Water – 6 cups
• Dried porcini mushrooms – 3 oz
• Less than a teaspoon of salt
• Beetroot – 14 oz
• Beetroot for the brew – 4 oz
• Fresh green cabbage or sauerkraut – 7 oz
• 1 yellow onion
• Tomato juice – 4 tablespoons
• Vegetable oil – 4 tablespoons
• All-purpose flour – 1 tablespoon
• White vinegar – 1 teaspoon
• 2 bay leaves
• 4-5 peppercorns
• Salt – to taste