Soak dried mushrooms in hot water (recommend using this to make a mushroom sauce afterwards) In a large pot:* Chopped onion* 1 cup of water* 1 crushed beef bouillon cube (or 1 tsp better than bouillon) Simmer for 12 minutes, covered
Peel beets and shred them in a food processor
Add to the pot:* Shredded beets* 5 cups water* 2 cups mushroom water* 2 beef bouillon cubes (or 2 tsp better than bouillon) Bring to a boil then simmer for 15 minutes, covered
Add to the pot:* Garlic* Carrot* Celery* Cabbage* Parsley* Dill* Salt* Pepper* Bay leaf* V8 juice* All of the liquid from the pickled beets and about 1/3 jar of the pickled beets finely chopped. This adds the sourness, but if you want more, add white vinegar to taste If very thick (it probably will be), add water
Bring to a boil then simmer covered for 45 minutes
Remove the bay leaf
Add Maggi (note: I have confirmed with Nestle that this is vegan! However, it lacks any kind of certification)
If possible, let it sit in the fridge for a day. It tastes better the next day!
