Rehydrate dried mushrooms by pouring hot water over them, then drain and wash.

Soak the mushrooms in lukewarm water for at least 30 minutes.

Cook the soaked mushrooms in the soaking water until tender.

Chop the onion and sauté in vegetable oil until slightly wilted.

Cut beets and parsley root into thin strips.

Add the beets, parsley root, peppercorns, and water to a pot.

Cover and cook until the beets are almost tender.

Dice the carrot, potato, and celery.

Add the carrot, potato, and celery to the pot and cook for about 15 minutes.

Shred the cabbage and add it to the pot.

Cook until the cabbage is tender but still slightly crisp.

Add tomato juice, beet kvass or lemon juice (adjust to taste), crushed garlic (optional), and cooked white beans.

Season with salt and pepper to taste.

Add the cooked mushrooms and mushroom stock.

Bring the borsch to a boil.

Serve hot, garnished with chopped dill.