Russian Vegetable Soup (Borstch)

READY IN: 2hrs
SERVES: 12-15




  • 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.
  • Meanwhile:
  • 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.
  • Optional:
  • 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.