1 oz. dried mushrooms (3/4 c.)
3 1/2 c. boiling water
2 lb. beets, peeled, thinly sliced & quartered
4 c. water
1 c. chopped carrots
1 c. chopped celery
1 med. onion, chopped
2 bay leaves
2 tsp. salt
2 tbsp. vinegar
1/8 tsp. pepper
Mushroom Dumplings

In saucepan combine mushrooms with boiling water. Let soak 2 hours at room temperature. Simmer, uncovered 7-10 minutes or until tender. Drain; reserve liquid.

In large saucepan combine beets, 4 cups water, carrots, celery, onion, bay leaves and 1 teaspoon salt. Cover and cook for 40-45 minutes or until vegetables are tender.

Meanwhile prepare Mushroom Dumplings. Stir in reserved mushroom liquid, vinegar, 1 teaspoon salt and pepper. Bring to boil. Ladle into bowls. Add hot mushroom dumplings to each serving.

MUSHROOM DUMPLINGS:

1 c. all-purpose flour
1 beaten egg
2-3 tbsp. water
1/4 tsp. salt
2 tbsp. chopped onion
1 tbsp. butter
1 egg white
1 tbsp. dry bread crumbs

Mix 1 cup all-purpose flour, 1 beaten egg, 2 to 3 tablespoons water and 1/4 teaspoon salt. Knead on floured surface until smooth and elastic. Cover, let stand 10 minutes.

Meanwhile cook 2 tablespoons chopped onion in 1 tablespoon butter. Chop the mushrooms; stir into onion mixture with 1 egg white, 1 tablespoon dry bread crumbs, 1/4 teaspoon salt and dash pepper. Divide dough in half. Roll each half to 1/8 inch thickness. Cut in 1 1/2 inch squares. Top each square with 1/2 teaspoon mushroom mixture. Fold square in half diagonally to form triangle. Seal. Cook in boiling salted water for minutes.