Baba”s Quick, Bright Pink Borscht – soup – Hope you will like this one also, it is one of the best soup. View the video also if available, and feel free to comments, share.
Vegeterian Tips: While everyone else that you are with is chomping down on huge T Bone steaks and French fries, you can turn a side salad and baked potato into your meal, if nothing else is available.
Ingredients (use vegan versions):
- 3 medium red beets, boiled until soft and grated
- 12 cups/ wate
- 16 ounces of canned chopped tomatoes
- 1 large onion, chopped
- 1 green cabbage, chopped
- 1/4 cup of dried dill
- 3 waxy potatoes (yukon gold is good, make them large!)
- 2 cans of kidney beans, incl. can liquid
- 2 tablespoons of powdered mixed vegetables with salt (I use Vegeta)
Directions:
Put the 12 cups of water on the boil at
high heat, and as it heats up, slice the
potatoes to about .5 cm thickness and
then cut in half, so they are
half ovals. (you can actually cut them
however you like, this just works best
in the recipe so far as I”ve tried). Put
them in the water, and as soon as you
see a rolling boil decrease the heat to
medium low and add 1 tablespoon of salt, a few
grates of pepper, the vegetable
seasoning, and the dill.
In a separate saucepan, saute the onions
in your oil of choice (I like sunflowe
oil) until golden brown. Add in the
tomatoes and continue to cook until they
have disintegrated somewhat. Then, add
this mixture to the boiling
water/potatoes, along with the kidney
beans in liquid. Put the lid on and
increase the heat to resume the boil.
Lower it again to medium.
While all of this is happening, you can
chop the cabbage up. Red cabbage tends
to taste quite a bit more bitter so i
wouldn”t recommend using it. After about
15 minutes, add in the cabbage, and sti
occasionally for about 10 minutes, o
until the cabbage has wilted and is soft
(but still has texture! the goal of this
recipe is to not lose the precious
texture and flavor of the vegetables to
extensive and excessive cooking). As
soon as the cabbage is softening up,
after maybe 7 minutes or so, add in the
grated beets and stir. Cook the
remaining 3-5 minutes, turn off the
heat, and let the borscht sit for 15
minutes. What you get is a fresh
tasting, delicious, and vibrant red soup!
The problem with most borscht recipes is
that over time, the beets lose thei
color and flavor, and the cabbage turns
into a wet rag. These problems are
solved by not cooking the soup much and
adding in the beets at the end.
You can also add your own variations to
the borscht, such as sautéing carrots
and celery with the onions. I do this
sometimes, but when I want pure beet
flavor, I just use the above recipe.
Bon Appetit!
Serves: around 12
Preparation time: 1 hou
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