2 oz. dried mushrooms
6 c. water
2 lg. onions, chopped
2 tbsp. vegetable oil
3 lg. beets, thinly sliced like shoestring potato
2 carrots, chopped
1 stalk celery
2 qt. water
Bay leaf
1 lg. onion, chopped
Salt and pepper to taste
1 tsp. lemon juice
1 c. tomato paste
1 c. chopped cabbage
1 c. canned mushroom pieces
1 c. frozen lima beans
Chopped dill for taste

Simmer dried mushrooms in water for 1 hour. Strain through cloth, saving liquid. Wash mushrooms thoroughly and chop into pieces. Saute onions in oil until brown. Add to frying pan, the beets, carrot and celery; cook 5 minutes. Add this mixture to soup pot of boiling water, bay leaf, onion, salt, pepper, lemon juice and tomato paste. Simmer 20 minutes, add cabbage, mushrooms, mushroom stock, lima beans and dill. Let slowly simmer until added vegetables are done. Let cool and absorb flavors. Can be reheated, and each time it tastes better.