Instructions

1. Soak beans overnight.
2. Put dried porcini in a big pot and cover with 2 liters of water. Set aside for 1-2 hours.
3. Drain the beans, add to mushrooms and bring to boil.
4. Meanwhile heat oil in a pan over medium heat. First throw in beetroot. Sprinkle with sugar, half of the vinegar and sauté for few minutes. Then add carrot, minced chili and onion. Stir until veggies start to brown. Lastly add tomato paste and about 1/2 cup of stock. Let it simmer for 5-10 minutes.
5. When beans are half cooked add shredded cabbage. Wait until the soup starts to boil again, season with salt and throw in potatoes. In a few minutes transfer sautéed veggies into the pot, add herbs and let it simmer uncovered until the beans and potatoes are cooked.
6. Taste for doneness and seasoning. Vegetables should be cooked but a bit crunchy. Add more salt and vinegar if needed. Finish with minced garlic, switch off the heat, cover with lid and let it sit for at least 30 minutes. Best on a second day.
7. Serve with vegan sour cream and fresh chopped parsley.