Vegetarian borscht

Ingredients:

• 30 g dried porcini mushrooms
• 2 tablespoons of vegetable oil
• 225 g porcini mushrooms (trimmed, puréed and cut into 0.5 cm thick slices)
• 1 large onion, diced into 0.5 cm cubes
• 10 small or 7-8 medium beetroots with tops (peeled, quartered and sliced ​​crosswise into 0.5 cm thick slices)
• 2 medium-sized carrots, peeled and cut crosswise into 0.5 cm thick circles
• 1 medium parsnip, peeled and sliced ​​crosswise into 0.5 cm thick slices
• 1 very small celery root (or 1/2 large), peeled and cut into 1 cm cubes (about 340 g)
• 700 g of boiled potatoes, peeled and cut into 1 cm cubes
• 1/2 (about 340 g) small head of white cabbage, shredded (remove the stalk first)
• 3 large cloves of garlic, crushed, peeled and very finely chopped
• 3 tablespoons tomato paste
• 1 medium bunch dill (leaves only), coarsely chopped
• 1/4 cup sugar
• 1/2 cup apple cider vinegar
• 2 tablespoons coarse salt
• Ground black pepper to taste
• Coarsely chopped dill
• Sour cream
• Pumpkin seeds (optional)

Preparation:

1. Soak the dried mushrooms in 1 cup of hot water for 15 minutes. Strain (reserve the infusion) and squeeze out as much liquid as possible. Strain the infusion through a fine-mesh sieve. Keep the remaining liquid (about 1 cup) and the mushrooms separately.
   
   Heat oil in a tall, narrow saucepan over medium heat. Add fresh mushrooms and cook, stirring occasionally, for 4 minutes. Add the onion and cook, stirring occasionally, for 8 minutes.
2. Add the beets, carrots, parsnips, celery root, 8 cups of water, and the reserved mushroom soaking liquid. Bring to a boil. Reduce heat and simmer for 5 minutes. Add the potatoes, cabbage, garlic, and, if using, beet greens.
3. Dissolve tomato paste in 1/2 cup of broth, pour the mixture back into the pan. borsch and stir. Bring the contents of the pan back to a boil. Reduce the heat and simmer for 5 minutes. Add the soaked mushrooms and simmer for 5 minutes until the vegetables are soft.
   
   Remove the pan from the heat. Add dill, sugar, vinegar, salt, and pepper.
   
   Place soup bowls on the table with chopped dill and sour cream, sprinkled with pumpkin seeds.