119a Meatless borshch with sour cream

• 1 parsley root
• 1 leek
• 2 celery roots
• 2<

Prepare a bouillon from root vegetables and dried boletus mushrooms [Boletus edulis]. Strain the bouillon. Bake 2 lbs of beets, peel them, and finely grate. Place the beets in a stewpan, cover with the vegetable bouillon, pour in beet brine, boiled separately, and sour cream, and heat unti