Polish Borscht

• 6 dried wild mushrooms
• 8 medium beets, trimmed
• 4 quarts water, or more as needed
• 2 onions, chopped
• 2 cloves garlic, halved
• 10 whole allspice berries
• 4 bay leaves
• salt and freshly ground black pepper
• 5 tablespoons vegetable oil
• 1 lemon, juiced
• 1 bunch fresh parsley, chopped (optional)

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

mushrooms, beets, water, onions, garlic, berries, bay leaves, salt, vegetable oil, lemon, parsley

Taken from www.allrecipes.com/recipe/262725/polish-borscht/ (may not work)