Borscht with Mushroom Broth and Canned Beans

A quick flavorful borscht for when you are in a hurry or just don’t want to cook a lot. Mushrooms and beans are one of the most delicious combination for a meat-free borscht.
Pour mushroom broth into a pot.
Cut bacon into pieces and cook in a skillet on a medium high heat until you get a decent amount of bacon fat. Save bacon for your other dishes and use fat to cook vegetables for borscht.
Shred beetroot coarsely and add to the pan with bacon fat. Add around 5 tablespoons of broth, cover with a lid and cook on low heat for 10 minutes. Then add tomato puree or blanched and chopped tomatoes and minced garlic and cook until beetroot becomes soft.
Bring mushroom broth to a boil and add canned beans (liquid drained) and stewed beetroot. Cook borscht for 5 more minutes and turn the heat off.
Serve the borscht with sour cream and chopped parsley.

You will need:

For borscht:       

• Mushroom broth – 5 cups
• Beetroot – 8 oz
• Canned beans – 16 oz can 
• Tomato puree – 2 tablespoons OR
• 2 tomatoes
• Garlic – 2 cloves
• Salt – to taste

To serve:        

• Sour cream
• Chopped parsley