Start by making porcini stock (if using). Cover cleaned porcini in 500 ml of boiling water. Set aside for as long as you can.

Peel and dice your beets into small dice – you can also grate them in a food processor or slice thinly.

Heat up olive oil in a large, heavy bottomed pot. Add diced onion and sauté for a few minutes until translucent and softened.

Add four garlic cloves, dried herbs, bay leaves, all spice berries, a good pinch of salt and pepper to the pot. Sauté until garlic has softened.

Add cubed beets, veggie and (if using) mushroom stock – make sure not to disturb the grit that tends to settle on the bottom.

Simmer the soup on low heat for about 45 minutes, until beetroot cubes have softened and all the veggies released their goodness. Add drained beans and let them warm up briefly.

Season with more salt and pepper, freshly grated clove of garlic, sour beet juice (or sauerkraut brine) and/or lemon/apple cider vinegar if needed.

Cool down and refrigerate for a day for deeper flavour or rest for at least 1 hour if consumed straight away. Serve with a dollop of vegan cream, fresh dill and homemade bread.