-
1
Boil some water for blanching the beets.
-
2
Scrub the beets vigorously with a brush until all of the dirt is off of them and they are as clean as possible.
-
3
Cook for five minutes in the boiling water.
-
4
Remove the beets from heat, take a strainer and put it into a large bowl.
-
5
Dump the beets into the strainer but reserve the beet water - it will be a nice, bright red/purple color.
-
6
Let the beets cool enough to handle.
-
7
While they are cooling, strain the liquid reserved again through a mesh strainer into another bowl to catch any sediment or beet fibers left behind.
-
8
Peel and dice the beets (do not put beet peelings in a garbage disposal).
-
9
If you immediately clean your cutting board and wash your hands with warm soapy water the beets should not stain them.
-
10
Return the beets and the reserved liquid to a stock pot.
-
11
Add the potatoes and carrots.
-
12
Cover with additional water, if necessary.
-
13
Water should be about an inch above the vegetables, or higher if you like lots of broth.
-
14
I do not - I was taught Ukrainian borsch should be so thick with vegetables that you can stand a spoon up in the bowl.
-
15
Cook the potato-beet-carrot mixture about 30 minutes over medium-high heat.
-
16
Saute mushrooms, cabbage and onion in oil, until soft.
-
17
Stir in tomato paste and continue cooking until well blended.
-
18
Add mixture to pot.
-
19
Add bouillon cube to pot.
-
20
Cover and let cook over low-medium heat for another 30-45 minutes.
-
21
Now season hot soup to taste, using salt, pepper, garlic powder, vegetable bouillon, sugar and vinegar.
-
22
My personal preference is 5 tbs.
-
23
sugar and 3 tbs.
-
24
white vinegar but the best thing you can do is add one of each and stir, tasting after each addition before adding more.
-
25
Once you know how you prefer the soup to taste (more sweet or more tart) than take note of those measurements and use them in the future.
-
26
If possible, let the soup sit for a few hours to brighten the flavor, and reheat when ready to serve.
-
27
Serve in bowls with dollops of sour cream and parsley as garnish.
