Beet Borscht

This version of beet borscht is an adaptation from a renowned local Ukrainian restaurant. Quick and easy to make, this soup is hearty and delicious the day you make it, but if you can stand to wait it is even better the next day. Because I like to make soup in larger quantities, I usually double this recipe and it will then yield enough for plenty of leftovers.

• Ready In: 1 hr 50 mins
• Serves: 6

Ingredients

• 4  medium beets, shredded
• 1  medium onion, chopped
• 2  medium potatoes, shredded
• 1⁄4 head cabbage, shredded
• 1 (14 ounce) can  pork and beans
• 1 (14 ounce) can diced tomatoes
• 1 (14 ounce) can  yellow beans
• 1 (10 ounce) can  consomme
• 2  tablespoons fresh parsley, chopped
• 1  tablespoon fresh dill
•  salt and pepper
• 2  tablespoons sugar
• 2  tablespoons white vinegar

Directions

1. Place beets, onion, potatoes and cabbage in a soup pot. Add enough cold water to cover the vegetables completely. Add all other ingredients except sugar and vinegar. Bring to a boil then reduce heat and simmer for an hour and a half or so. Adjust seasoning to taste, add sugar and vinegar and simmer for a few minutes more. Serve with a dollop of sour cream.