Cooking Borscht • Lenten Borscht with Mushrooms and Green Beans

Ingredients

• Water – 6 cups
• Beech mushrooms (fresh or frozen) – 5 oz
• 2 medium beetroots
• Fresh green cabbage – 6 oz
• 4 medium potatoes
• 1 carrot
• ½ celery root
• 1 yellow onion
• 1 green bell pepper
• Green beans (fresh or frozen) – 5 oz
• Garlic – 2 cloves
• Tomato puree – 2 tablespoons
• Vegetable oil – 2 tablespoons
• White vinegar – 1 tablespoon
• Sugar – 1 teaspoon
• Salt – to taste
• Chopped parsley – 4 teaspoons
• Chopped dill – 4 teaspoons
• You can use fresh green beans instead of frozen. Use the same amount.
• You can use fresh tomatoes instead of tomato puree. Simple blanch and peel them and cut into small cubes. Use instead of tomato puree according to directions.
• You can also use peeled canned tomatoes instead of tomato puree. Use the same amount the recipe call for.