White borscht with coconut cream and straw mushrooms

• 1 can straw mushrooms 
• 3 tsp garlic paste 
• 100 ml coconut cream 24-26%
• 200 g of beef on the bone (e.g. brisket, entrecote)
• 100 g smoked bacon
• 100 g smoked sausage
• 3 pieces of raw white sausage
• 1 small carrot
• 1 parsley
• ½ leek
• 3-4 onions
• ½ small celery
• 2 tablespoons of horseradish
• 1 tablespoon of lemon juice
• 1 tablespoon of flour
• spices: bay leaf, 4 allspice grains, 10 black peppercorns, marjoram, herbal pepper
• 2 liters of water

1. Pour 2 liters of water into a large pot, add the beef, 1 teaspoon of salt, and bring to a boil. Cover and simmer for about 60 minutes.
2. Add the carrots, parsley, leek, celery, and charred onion. Cover and simmer for about 30 minutes.
3. Add the bacon and white sausage, piercing them with a fork. Season with salt to taste. Cover and simmer for about 15 minutes over low heat.
4. Add the sliced ​​smoked sausage, garlic paste, bay leaf, allspice, black pepper, herbal pepper, marjoram, horseradish, and lemon juice. Cook for about 5 minutes.
5. Mix the coconut cream with 2 tablespoons of water and the flour. Then add it to the soup, stir, and bring to a gentle boil.

TIP: If you want to spice up the soup, combine the horseradish with wasabi paste.