- 2 Beets (each about 125 grams)
- 1 package dried Porcino mushroom (30 grams)
- 4 Potatoes (about 300 grams)
- 1 Onion
- 1 Carrot
- 1 Parnsip
- ½ small Green cabbage (300 grams)
- 2 tablespoons Canola oil
- 1 liter Vegetable broth
- 250 grams White beans (canned; drained weight)
- ½ bunch flat-leaf Parsley
- 4 tablespoons low-fat yogurt or Sour cream (80 grams)
Rinse the beets thoroughly under running water. Place in a pot, cover with cold water and bring to a boil. Cover and cook for about 40 minutes over medium heat.
Meanwhile, soak dried porcini mushrooms with 200 ml (approximately 3/4 cup) of lukewarm water in a small bowl according to package instructions.
Peel potatoes and onion and rinse potatoes. Cut both into small cubes. Rinse carrot and parsnip, trim, peel and grate coarsely.
Trim the cabbage, removing the unsightly outer leaves and the stalk. Rinse cabbage, cut into narrow strips and shake dry.
Heat oil in a large pot and fry the onion over medium heat until translucent.
Add potatoes and cabbage and cook briefly, stirring. Then pour in the broth and cook for 5 minutes.
Squeeze out porcini mushrooms slightly and cut into small pieces. Strain soaking liquid through a fine sieve into the vegetables.
Add the grated vegetables and mushrooms. Season with pepper and cook for 8-10 minutes over medium heat.
Meanwhile, drain beets and rinse under cold running water. Peel the skins with a small knife and cut off woody ends.
Cut beets in slices, then cut into narrow strips. Add to the pot and cook over medium heat for another 5 minutes.
Meanwhile, rinse beans in a sieve with cold water until the water runs clear, then drain well. Rinse the parsley, shake dry, pluck off the leaves and chop.
Add beans to the soup, season with salt and pepper and return to a boil. Sprinkle each serving with parsley and 1 tablespoon yogurt or sour cream and serve.