Cooking Borscht • Mushroom Borscht with Olives

Ingredients

• Water – 10 cups
• Dried porcini mushrooms – 2 oz
• 1 yellow onion
• Salt – 1 ½ teaspoon
• Beetroot – 8 oz
• Fresh green cabbage – 16 oz
• 3 medium potatoes
• 1 carrot
• 1 parsley root
• Tomato puree – 2 tablespoons OR2 tomatoes
• Vegetable oil – 2 tablespoons
• All purpose flour – 1 tablespoon
• White vinegar – 1 tablespoon
• 8 black olives
• Raisins – 2 tablespoons
• Chopped dill – 2 tablespoons
• Salt – to taste