Prep 30 mins
Cook 1 hr 30 mins
This is a traditional Russian/Ukrainian Vegetable soup better known as Borstch. Below is the description of the vegetarian recipe. One can also substitute water with an equal amount of chicken or beef stock.
- 3 medium beets
- 1⁄3 cup lemon juice
- 2 medium onions
- 2 medium potatoes
- 1 large carrot
- 1 (15 ounce) can kidney beans
- 1⁄3 cabbage
- 1 tablespoon whole black peppercorn
- 2 large bay leaves
- 1⁄2-1 tablespoon salt
- 1 -3 teaspoon sugar
- 1⁄2 tablespoon Mrs. Dash seasoning mix
- 1⁄2 teaspoon hot sauce (optional) or 1⁄2 teaspoon Tabasco sauce (optional)
- 1⁄2 tablespoon ground cumin (optional)
- 2 tablespoons oil
- 20 cups water
- Clean beats and grate them on the largest size grater you have.
- Open beans do not drain.
- In a large pot combine beats, and beans.
- Add ~20 cups of water and bring to boil on high heat.
- Add peppercorns.
- Add bay leaf.
- Lower the heat to medium and cook for about 45 minutes.
- Clean potatoes and dice them up in small peaces .5 x .5 inch.
- Clean the carrot, quarter it length-wise and thinly slice each strip.
- Add potatoes and carrot to the soup. Continue cooking on medium heat.
- Peel the onions and finely dice them.
- Sauté onions with about 2 tablespoons of oil until they turn nice golden color.
- Add onions to the soup. Continue cooking on medium heat.
- Very thinly slice cabbage and add it to the soup. Cook for another 30-35 minutes or until all the potatoes beats and cabbage are ready. Make sure that the cabbage is not mushy and overcooked.
- Turn off the heat.
- This step is entirely to the individual taste (you may add any of the ingredients as you see fit):.
- Add lemon juice and Mrs. Dash. Stir well.
- Add sugar and Salt to taste. Instead of sugar I sometimes use Splenda about 3 little bags. The soup should have a hint of sweet and sour flavor.
- If the soup is too thick add more boiling water or stock.
- I like to add about ½ teaspoon of hot sauce or Tabasco and ½ of tablespoon of ground cumin. This adds a lot of flavor.
- The soup actually tastes even better when reheated the next day.