Vegetarian Mushroom & Bean Borscht

1. 1 Beetroot≈ $2.50 per kg 90 g
2. 2 White cabbagepack 1.2 kg ≈ $2.40 90 g
3. 3 Potatoes≈ $2.15 per kg 100 g
4. 4 Carrots≈ $1.50 per kg 45 g
5. 5 Onions≈ $1.60 per kg 50 g
6. 6 Button mushrooms≈ $7.50 per kg 80 g
7. 7 Canned red beanspack 400 g ≈ $1.10 80 g
8. 8 Tomato pastepack 140 g ≈ $1.00 18 g
9. 9 Garlic≈ $10.00 per kg 4 g
10. 10 Sunflower oil 8 ml
11. 11 Salt 2 g
12. 12 Bay leaves 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cube the potatoes³, shred the cabbage, and slice the mushrooms into rounds.

2. Boil the potatoes³ in 400 ml of water with a bay leaf for 10 minutes.

3. Chop the onion⁵, carrot⁴, and beetroot¹, then sauté in oil for 6 minutes.

4. Add the tomato⁸ paste, mushrooms, and 80 ml of water, simmering for 10 minutes.

5. Transfer the sautéed mix and cabbage to the pot, cooking for 15 minutes until the vegetables soften.

6. Stir in the beans, minced garlic⁹, and salt, heating for 5 minutes, then let it steep covered.