Ingredients:

• 250 ml red borscht concentrate
  
• 2 l of vegetable stock
  
• 3 large beets
• 30 g dried mushrooms
  
• 2 cloves of garlic
• 1 small onion
• 1 tbsp sugar
  
• 1 tbsp clarified butter
  
• package of ready-made tortellini
  
• 2 bay leaves
  
• 5 grains of allspice
  
• spices: salt, pepper, marjoram
  

Preparation:

1. Cut the beetroot into thin strips about 5 cm long. Cover with sugar and leave to stand for 10 minutes.
2. Add the beetroot to the boiling stock along with the allspice, bay leaves and dried mushrooms.
3. Dice the onion and fry in butter until brown. Add to the stock.
4. Press the garlic and add to the beetroot stock. Cook until the vegetables are tender - about 20 minutes.
5. Pour in the red borscht concentrate and cook for 10 minutes.
6. Season with salt, pepper and marjoram.
7. Serve with tortellini.