Borscht ( Ukrainian)

 6-8 small cooked beets, (grated with a box grater)

2-3 mushrooms, sliced or dried mushrooms (soaked in water for 20-30 minutes until soft)

2 whole allspice berries

2 bay leaves

12 garlic cloves

1 Tbsp canola oil

2 leeks, chopped

1 small onion, chopped

1-2 celery stalks, chopped

salt

water

1 large potato, chopped small

2 carrots, chopped small

1 (15 oz) can stewed tomatoes

1 (8 oz) can tomato sauce

1 (16 oz) jar pickled beets

fresh dill

Wrap the allspice, bay leaves and garlic cloves in a cheese cloth.   Tie it closed. Set it aside.  Add oil to a Dutch oven.  Add leeks, onions and celery.  Saute.  Add salt.  Add water and the grated beets.  Enough water to cover the beets.

Add mushrooms, cheese cloth and potato. When potatoes are tender add the carrots. Add the stewed tomatoes, tomato sauce and the pickled beets.  Cook for 10 minutes.  Add fresh dill. Stir. Remove the cheese cloth and Serve.