Meatless Borsch (Ukrainian)

Meatless Borsch (Ukrainian)

2 c. mushrooms, sliced 

1 onion, chopped 

3 Tbsp. vegetable oil 

2 beets, julienned 

1/2 small parsley root, julienned 

3 peppercorns 

8-9 c. water 

1 carrot, julienned 

1 potato, diced 

1 stalk celery, diced 

3 c. shredded cabbage 

1/2 c. tomato juice 

1/2 clove garlic 

1/2 c. cooked white beans 

*lemon juice 

Cook onion in oil until softened.  Add beets, parsley root, peppercorns and water.  Cover and cook until beets are barely done.  Add carrot, potato and celery.  Continue cooking for about 15 minutes.  At this stage, put in the cabbage and cook until just tender. 

Add the remaining ingredients.  Use the lemon juice with discretion; the borsch should be mildly tart, but not sour.  Season to taste.