Greece to Catalonia and Poland

Beetroot soup with mushroom stock.

Ingredients:
-5 medium-sized beetroots
- 200-300 grams dried mushrooms
-2 carrots, 1 parsnip, a half of a celeriac
- 1 spoon of butter
- 1 spoon of lemon juice
- salt and sugar
-2-3 grains of allspice

Recipe:

Leave the mushrooms in cold water for 2-3 hours. Peel the carrots, parsnip and celeriac and put in a pot with 2 liters of water. Take the mushrooms out of the water and put them in the pot with the vegetables,cover and boil for about one hour.Pour the water out add peeled, washed and grated beetroots and allspice. Boil again for about half an hour and add salt sugar lemon juice and butter. Serve alone or as Christmas Eve soup with dumplings filled with cabbage and mushrooms.

You join the soup!!!