Prep 30 mins
Cook 45 mins
This is my favorite borscht recipe, it's very delicious, unusual and meatless. It originated in Northern Poland, according to some of my relatives who visit Poland frequently and have sponsored Poles who wanted to immigrate to the states. A couple of cooking notes: For a thicker borscht, grate instead of julienne some of the beets, about a 1/2 pound. You can find chicken flavored vegetarian soup powder at Whole Foods. The recipe was published in the reader request column of the Los Angeles Times.
- 2 lbs whole beets
- 14 cups water
- 3⁄4 cup apple cider vinegar
- 1⁄4 cup granulated sugar
- 1⁄4 cup brown sugar, packed
- 1 (6 ounce) can tomato paste
- 1 (14 ounce) can chicken broth (or substitute chicken flaored vegetarian broth)
- 4 chicken bouillon cubes (dissolved in one cup hot water, or use chicken flavored boullion cubes)
- 1 tablespoon garlic, minced
- 1⁄2 teaspoon black pepper (to taste)
- 2 bay leaves
- 1 large onion, chopped
- 1 cabbage, cored and cut into 2X2-inch cubes
- 1 russet potato, large, peeled and cubed
- Cut off ends and stems of beets, and boil for 20 minutes or until tender-crisp; remove the skin while still warm by rubbing it with a cloth; then cut into 1/4-inch julienne pieces and set aside.
- Place 14 cups of water, vinegar, granulated and brown sugars, tomato paste, chicken broth, garlic, pepper and bay leaves in a large kettle, bring to a boil and skim off foam.
- Add onion, cook for 8 to 10 minutes or until onion is transparent, add cabbage, cook 15 minutes or until onion is transparent; add cabbage, cook 15 minutes longer; add potato and cook another 15 minutes, add beets and bring to a boil.
- Serve with pumpernickel or rye bread, and butter.