Wednesday, March 05, 2008
Babula's Russian Borscht (Meatless Version)
1 small cabbage
2 medium-sized beets
1 can white beans
1 can tomato paste (small cans)
1 onion, diced
1 potato, peeled and diced
2 beef flavor soup cubes
Sour cream if desired
Well in advance, and wearing clothes you hate, scrub and boil beets (skin on) until soft, approx 2-3 hours (!). Peel and shred beets, shred carrots, and shred cabbage (use a food processor if you have one for all of this shredding)
Heat a small amount of oil in a heavy soup pot. Sautee together the carrots, diced onion, and diced potato, until soft.
Add approximately 3 liters of water, bring to a boil. Add soup cubes and can of beans, allow to boil again.
Add 1/2 can of tomato paste, mix well, bring back to a boil
Add cabbage, boil until cabbage feels soft
Add paprika, black pepper, and salt to taste.
Add beets, allow to boil about 5 more minutes.
Taste borscht and adjust seasonings as desired.
Serve hot, top with sour cream.
Tastes even better after a couple of days.