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1
Take the carrots, parsnip, parsley and celery and grate it on a grater, or in food processor to approximate size as if they were grated by hand.
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2
Cut red onions into small cubes.
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3
Take large heavy bottom pan, put it on a stove - low heat, add olive oil and spelt flour in it. Stir it with wooden spoon for one - one and a half minute, or until it becomes golden, then add a smoked paprika in and stir for another minute or so, until paprika darkens to make a kind of roux.
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4
Pour in about 1/2 cup (120 ml) warm water, while constantly stirring. The mixture should be smooth, with no lumps. Add the onion and shredded vegetables into the pan, season with one teaspoon of salt, add additional water if needed to cover vegetables, put the lid on, bring it to a boil and cook on a low heat, stirring occasionally for about 15 minutes.
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5
Slice the mushrooms stems into smaller pieces, and the caps into strips. Add sliced and dry mushrooms into the pan; cook additional 15 minutes, with the lid on.
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6
Add the tomato puree, mustard, bay leaves, good pinch of basil and oregano, and good pinch of chili and turmeric powder; add about 2/3 teaspoon of pepper, taste it and (if needed) add more salt (this depends on how salty the tomato puree was, but additional 2 teaspoons of salt should do it).
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7
Leave it covered to cook for about half an hour on low heat. From time to time stir with wooden spoon, taste it, and (if needed) add some of the seasoning. Before the end add about one tablespoon of chopped parsley leaves.
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8
Serve hot with a few slices of rustic bread or boiled potatoes and a glass of red vine.
