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≈ $2.19 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. Cut the potatoes³ into cubes, shred the cabbage, and slice the mushrooms.

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

3. Slice the onion⁵, carrot⁴, and beet¹ into matchsticks, then sauté in oil for 8 minutes.

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

5. Transfer the sautéed mixture and cabbage to the pot, cooking for 15 minutes until tender.

6. Stir in the beans, minced garlic⁹, and salt, warming through for 5 minutes, then let steep covered for 10 minutes.