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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 20 |
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This borscht is very healthy. Preparation and cooking time is quite long, however, you will not be disappointed. You will note that I cook most of the vegetables separately as each vegetable takes different times to cook, therefore, you do not have mushy soup. This is my Mothers recipe, however, I have improved on it and my Mother likes my recipe better. It is of Ukrainian origin, Ingredients:
1 cup pinto beans |
6 cups water |
4 large beets, peeled and grated (about 4 cups) |
6 cups water |
4 large carrots, peeled and grated |
3 cups water |
3 medium potatoes, peeled and diced (about 3 cups) |
2 cups water |
2 large celery ribs, chopped small |
2 medium onions, chopped small |
1 large green pepper, seeded and diced |
1 large sweet red pepper, seeded and diced |
5 cloves garlic, finely chopped |
3 tablespoons chicken soup base or 3 chicken bouillon cubes |
4 cups water |
4 cups chicken broth or 4 cups vegetable broth |
1/2 cup instant potato flakes (idaho) |
1 teaspoon freshly ground black pepper |
2 tablespoons soy sauce |
4 teaspoons dried dill weed (or more if desired) |
3 tablespoons granulated sugar |
2 tablespoons white vinegar |
Directions:
1. In a medium size saucepan, add pinto beans and 6 cups water, bring to boil; reduce heat, cover and simmer for 1 hour or until beans start to split.
2. Make sure beans are covered with water at all times during simmering; add additional water if required.
3. Save water along with beans to add to borscht later.
4. Peel and grate beets.
5. In a large cooking pot, add grated beets and 6 cups of water.
6. Boil beets until just tender, DO NOT OVERCOOK.
7. Peel and grate carrots.
8. In a separate medium size saucepan, add grated carrots and 3 cups of water, cook until just tender.
9. Add cooked carrots and liquid to the pot with beets.
10. In another separate medium size saucepan, add diced potatoes and 2 cups of water and cook until tender.
11. Mash potatoes in the water and add to the cooking pot with beets.
12. In a separate large saucepan, add chopped celery, chopped onions, diced green and red peppers, chopped garlic, 4 cups of water, chicken soup base and simmer covered until vegetables are tender.
13. When tender, add to the large cooking pot along with the liquid.
14. Add vegetable broth to cooking pot, stir well and bring to boil.
15. Add instant potato flakes, black pepper, soy sauce, dried dill weed, sugar, vinegar and cook for 5 minutes.
16. If borscht appears too thick, add additional water or chicken broth (one cup at a time) and cook for 2 minutes longer.
17. Adjust seasonings to taste.
18. If soup tastes too sweet, add 1 teaspoon of lemon juice and stir well.
19. Serve with a dollop of sour cream if desired.
20. Refrigerate any unused portion.
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