Cooking Borscht • Borscht with Mushrooms and Dried Prunes

Ingredients

• Water – 10 cups
• Dried porcini mushrooms – 1 oz
• 1 yellow onion
• Salt – ½ teaspoon
• Beetroot – 10 oz
• Fresh Green Cabbage – 10 oz
• 4 medium potatoes
• 1 carrot
• 1 parsley root
• 2 yellow onions
• Tomato puree – 4 tablespoons
• Butter – 2 tablespoons
• All purpose flour – 2 tablespoons
• White vinegar – 1 tablespoon
• 4-5 peppercorns
• 2 bay leaves
• Salt – to taste
• Chopped parsley