Preparation:
1. BIG BIG SOUP POT-fill soup pot 1/2 to 2/3 full of water -add potatoes + start cooking; add cabbage; let cook at medium heat for 10 minutes, add dill (frozen is fine), parsley (frozen is okay), veggie stock powder, salt and dried red chili peppers.
2. BIG BIG FRYING PAN-melt butter, onion and garlic until golden. Add carrots and beet. Saute maybe 10-15 minutes on low heat. Add tomato sauce, 2 cans boiling water and one chopped up huge tomato (or 2 large tomatoes); cover pan and let simmer for 10-15 minutes.
3. THEN-add the stuff from the big big frying pan to the big big soup pot, and let simmer simmer simmer minimum of 30 minutes. Squeeze in 2 cloves of raw garlic towards the end, and then serve with sour cream and a squirt of lemon.
NOTE: this makes enough for one small vegetarian army so invite friends + family over for dinner or prepare to eat only borscht for the next month. |
