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1
In a medium size saucepan, add pinto beans and 6 cups water, bring to boil; reduce heat, cover and simmer for 1 hour or until beans start to split.
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2
Make sure beans are covered with water at all times during simmering; add additional water if required.
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3
Save water along with beans to add to borscht later.
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4
Peel and grate beets.
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5
In a large cooking pot, add grated beets and 6 cups of water.
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6
Boil beets until just tender, DO NOT OVERCOOK.
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7
Peel and grate carrots.
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8
In a separate medium size saucepan, add grated carrots and 3 cups of water, cook until just tender.
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9
Add cooked carrots and liquid to the pot with beets.
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10
In another separate medium size saucepan, add diced potatoes and 2 cups of water and cook until tender.
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11
Mash potatoes in the water and add to the cooking pot with beets.
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12
In a separate large saucepan, add chopped celery, chopped onions, diced green and red peppers, chopped garlic, 4 cups of water, chicken soup base and simmer covered until vegetables are tender.
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13
When tender, add to the large cooking pot along with the liquid.
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14
Add vegetable broth to cooking pot, stir well and bring to boil.
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15
Add instant potato flakes, black pepper, soy sauce, dried dill weed, sugar, vinegar and cook for 5 minutes.
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16
If borscht appears too thick, add additional water or chicken broth (one cup at a time) and cook for 2 minutes longer.
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17
Adjust seasonings to taste.
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18
If soup tastes too sweet, add 1 teaspoon of lemon juice and stir well.
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19
Serve with a dollop of sour cream if desired.
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20
Refrigerate any unused portion.
