Polish Borscht

1. 1

   Place dried mushrooms in a bowl, cover with cold water, and soak for 30 minutes. Drain.

2. 2

   While mushrooms are soaking, place beets in a pot, cover with water, and bring to a boil. Reduce heat and simmer until tender, about 30 minutes. Drain and cool until easily handled. Peel and slice beets.

3. 3

   Place sliced beets in a large pot and cover with 4 quarts water. Add drained mushrooms, onions, garlic, allspice, bay leaves, salt, and pepper. Stir in oil and lemon juice. Simmer over medium heat for 30 minutes. Garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.