Borscht with mushrooms, sprats, and beans

Ingredients

1 onion

1 carrot

1 beetroot

4 potatoes

1/2 can canned white beans

1 can sprats in tomato sauce

200 g mushrooms

100 g cabbage

Salt

Sugar

Pepper

Vegetable oil

If using dried mushrooms, soak them first, preferably overnight, then boil for 10 minutes. Strain the mushroom broth to remove any sediment. If using button mushrooms, slice them and fry. If using wild mushrooms, boil them first, then fry them (frying is not necessary, but it tastes better).

Finely chop the onion and fry. Grate the carrots on a coarse grater and fry with the onion. Grate the beets on a coarse grater and fry with the onion and carrots. Dice the potatoes, cover with water, and bring to the boil.

When it boils, simmer for 5 minutes, add the cabbage and sautéed vegetables, season with salt, add sugar (about 2 tablespoons), and pepper.

Simmer for another 5 minutes, add the beans, mushrooms, and sprats (if using dried mushrooms, add the mushroom broth as well), bring to a boil, and simmer until the potatoes are tender.

Let it steep for 10-15 minutes. You can use regular beans; soak them in advance, then cook the beans first, then add the potatoes, and continue as per the recipe.

Bon appétit!