Lenten Borsht(For Holy Supper)

• 2 oz. dried mushrooms
• 6 c. water
• 2 large onions, chopped
• 2 Tbsp. vegetable oil
• 3 large beets, thinly sliced, like shoestring potato
• 2 carrots, chopped
• 1 stalk celery
• 2 qt. water
• bay leaf
• 1 large onion, chopped
• salt and pepper to taste
• 1 Tbsp. lemon juice
• 1 c. tomato paste
• 1 c. chopped cabbage
• 1 c. canned mushroom pieces
• 1 c. frozen lima beans
• chopped dill for taste

1. Simmer dried mushrooms in water for 1 hour.
2. Strain through cloth, saving liquid.
3. Wash mushrooms thoroughly and chop into pieces.
4. Saute onions in oil until brown.
5. Add to fry pan, the beets, carrot and celery; cook 5 minutes.
6. Add this mixture to soup pot of boiling water, bay leaf, onion, salt, pepper, lemon juice and tomato paste.
7. Simmer 20 minutes; add cabbage, mushrooms, both types, mushroom stock, lima beans and dill.
8. Let slowly simmer until all added vegetables are done.
9. Let cool and absorb flavors. Can be reheated and each time it tastes better.

mushrooms, water, onions, vegetable oil, beets, carrots, celery, water, bay leaf, onion, salt, lemon juice, tomato paste, cabbage, mushroom pieces, frozen lima beans, dill

Taken from www.cookbooks.com/Recipe-Details.aspx?id=727831 (may not work)