Lean borsch with dried mushrooms

Category: First meal

Kitchen: ukrainian

Ingredients
For 3 liters of water:
Beans	1 glass
Cabbage	0.5 small head of cabbage
Potatoes	2 pcs (medium)
Beet	1 piece (medium)
Carrot	1 PC.
Turnip onion	1 PC.
Dried butter	zhmenka
Tomato paste, tomatoes (who has what)
Vinegar 9%	1-2 tsp
Sugar	1 tablespoon
Salt
Pepper
Greens

Cooking method

I understand that telling how to cook borscht on a forum where 2/3 of forum members are from Ukraine is, to put it mildly, not grateful. But I do not pretend to be true in the first instance.
Borscht is a song that cannot be sung the same way twice. And the products are the same, but the borsch is different every time. But always delicious. I especially love the borscht cooked in early summer, when all the vegetables are young, thin and slender carrots, the beets have not yet gained color, and the merchant's grandmother's beans are proudly called asparagus. I like this beans, it tastes special. But now it is late autumn, almost winter, and I cook winter borscht.
This year it didn't happen to freeze young beans, so the first thing I do is soak a glass of white beans overnight.
I cook borscht in the morning on low heat. I throw beans into boiling water. Let it cook.
The cabbage is already winter, so when the beans are almost ready, I throw the cabbage first, and after a while, finely chopped potatoes.
Soak the mushrooms. After about half an hour I put them to cook. I don't know, maybe you shouldn't soak them. But I do it automatically. Probably because that's how my mother taught. Boil mushrooms almost until tender. Pour the mushroom broth into a cup, rinse the mushrooms and cut them into strips, or whatever happens. I chop the onion finely and begin to fry in vegetable oil over low heat. Then I add mushrooms there. Beets, carrots I cut into strips on a Berner grater. When there was no grater, I cut straws with my hands. But I never rubbed it on a regular grater. I add carrots and beets to the pan. When all this is a little overheated, I add vinegar, then tomato paste, sugar, pour in the mushroom broth, cover with a lid and keep on fire almost until tender. I add the dressing to the pan when the potatoes are ready. And at the end: salt, pepper, herbs, let it boil for another five minutes, and then infuse until lunchtime.
And at the end I will sing you an ode about dried butter. All our life we have marinated them. But somehow there was no strength to process the butter oil to the end. There were a lot. We cleaned them and sent them to dry. Goodness should not be lost. Since then we have been drying the boletus annually. Every year there are less and less porcini mushrooms, in boletus and boletus mushrooms only the caps are good, and the legs are like a tree. But in any case, everything is black from them. But boletus, here both the leg and the hat are very tasty, and they do not give blackness. And for the soup, and for the sauce, and for minced meat, it's just great!