Step 1

Prepare mushrooms: Rinse the porcini mushrooms (if using) under cold water and rub briefly with your fingertips to remove any grit.

Step 2

Combine ingredients: Place the beets, pickled beets, onion, garlic, celery stalk, allspice berries and mushrooms (or use 1-2 quarters of a cup of mushroom water from making the uszka dumplings) in a large pot.

Step 3

Cook: Pour in the water and beet brine, add the allspice, salt and pepper, cover and bring to the boil, then simmer for about 50 minutes or until the vegetables are tender. Remove from the heat.

Step 4

Remove vegetables and serve: Using a slotted spoon remove the vegetables from the pot. Add the vinegar and butter, adjust the seasoning as needed and serve the broth only.