Step 1

In a medium pot, place 2 beets and fill the pot with water, ensuring the beets are fully submerged. Set the stove to high heat and bring the water to a boil. Once boiling, reduce the heat to low and let the beets simmer for 30-40 minutes or until tender. Peel and grate the cooked beets. Discard the water.

Step 2

In a medium bowl, add dried mushrooms and hot water. Allow them to soak and hydrate for at least 10-15 minutes.

Step 3

Meanwhile, peel carrots, the remaining 2 raw beets and parsnip, roughly chop them into large pieces. Peel, core and cube the apple. Peel the garlic and onion. Cut the onion in half. If it is small, you can use the whole one.

Step 4

Heat the large pot over medium heat. Place the onion facing the cut side down onto the hot surface of the pot. Let it brown for a few minutes to release the flavors.

Step 5

Add carrots, raw beets, parsnip, apple, garlic cloves, 2-3, 10 cups water, 1 teaspoon marjoram,¼ teaspoon allspice, 3 bay leaves, 5 whole peppercorns, and salt. Bring it to a boil, reduce heat to low and let the borscht simmer for about 30-40 minutes or until all the vegetables are soft.

Step 6

Now, add the grated cooked beets, 1 Tablespoon lemon juice, and 2 teaspoons sugar to the pot. Stir it and simmer for 5 more minutes over the low heat. Taste borscht and add more salt if needed. Strain it if desired, and serve in a bowl by itself or with polish dumplings.