Ingredients in this recipe:
1 The day before: rinse mushrooms in the sieve, put into a saucepan, pour 2 cups of cold water and leave for a night.
2 The next day, cook mushrooms until tender (about 20 minutes) in water in which they were soaked, but with the addition of bay leaves and garlic.
3 Wash beets, wrap each in aluminium foil, place on baking sheet and bake until tender (about 1 hour). You can check beets with a knife or a fork. It should go through smoothly.
4 Spread the foil, peel and grate the beets into stripes.
5 Add marjoram, pepper, allspice and parsley to the boiling broth. Then add grated beets, and season with salt.
6 After some time add lemon juice. Decant vegetable broth and combine it with the mushroom brew. Leave few mushrooms in the soup - the rest can be used for something else.
I hope that you find this Christmas Eve supper red borscht recipe useful. Enjoy your meal! Smacznego! :)