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Here's a classic Russian recipe sent to me by BJGourmet... An excellent and delicious soup for the colder months approaching.



Russian Borscht Soup



3 medium fresh beets

2 1/2 quarts water

3 medium russet potatoes

1 small yellow onion

1 green bell pepper

2 carrots

6 cloves garlic, crushed

6 oz can tomato paste

1 tsp granulated sugar

1/4 head of red cabbage

1 tbsp white vinegar

1 tbsp kosher salt

2 tbsp vegetable oil



Peel beets and leave whole, add to water in a large pot and bring to a boil. Cook until done, about 45 minutes. Add salt. Remove beets from water and set aside to cool.

Peel potatoes and cut into eighths. Add to beet water. Cook until almost done. Grate carrots. Saute vegetables in oil until tender. Add tomato paste and just enough water to make a thick sauce. Add sugar and cook an additional five minutes.

Coarsely grate cooled beets. Coarsely chop the cabbage and add to potatoes and beet water. Boil until the cabbage is tender, about 15 minutes. Add vegetables and vinegar. Taste and correct for salt.

Serve in soup bowls, garnished with a dollop of sour cream. Enjoy!





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