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1
Clean beats and grate them on the largest size grater you have.
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2
Open beans do not drain.
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3
In a large pot combine beats, and beans.
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4
Add ~20 cups of water and bring to boil on high heat.
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5
Add peppercorns.
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6
Add bay leaf.
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7
Lower the heat to medium and cook for about 45 minutes.
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8
Meanwhile:
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9
Clean potatoes and dice them up in small peaces .5 x .5 inch.
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10
Clean the carrot, quarter it length-wise and thinly slice each strip.
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11
Add potatoes and carrot to the soup. Continue cooking on medium heat.
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12
Peel the onions and finely dice them.
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13
Saute onions with about 2 tablespoons of oil until they turn nice golden color.
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14
Add onions to the soup. Continue cooking on medium heat.
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15
Very thinly slice cabbage and add it to the soup. Cook for another 30-35 minutes or until all the potatoes beats and cabbage are ready. Make sure that the cabbage is not mushy and overcooked.
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16
Turn off the heat.
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17
This step is entirely to the individual taste (you may add any of the ingredients as you see fit):
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18
Add lemon juice and Mrs. Dash. Stir well.
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19
Add sugar and Salt to taste. Instead of sugar I sometimes use Splenda about 3 little bags. The soup should have a hint of sweet and sour flavor.
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20
If the soup is too thick add more boiling water or stock.
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21
Optional:
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22
I like to add about 1/2 teaspoon of hot sauce or Tabasco and 1/2 of tablespoon of ground cumin. This adds a lot of flavor.
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23
The soup actually tastes even better when reheated the next day.
