Some very dear friends of mine from Russia introduced me to this hearty delicious soup. The impression I had from the making of the soup was that you can kinda make the base in a variety or ways. They used V8 juice as part of their base along with beets and cabbage. Here I used canned beets and tomato puree with beef bullion. You can also make a beef stock to start out your soup. However you decide it will definitely be a healthy, hearty and warm your bones kind of soup. Good for a winter’s meal. I was told to eat it with fresh garlic and fresh bread and a dollop of sour cream if you wish. Try it out for yourself and enjoy a taste of Russia.
Ingredients:
- 2 – 15oz cans whole beets
- 2 stalks celery, chopped
- 1 onion, chopped
- 3 medium potatoes, chopped and peeled(if desired)
- 2 medium carrots, grated
- 2 cloves garlic, or more to taste
- 1-2 bay leaves
- 3 tbsp tomato puree
- 1/4 small white cabbage, cored and sliced
- 1/4 small red cabbage, cored and sliced, may be substituted with white cabbage
- 2-3 tbsp lemon juice or 1 tsp white vinegar
- salt and pepper to taste
- 2 beef bullion cubes + 2 cups water, optional
Instructions:
- In a big stock pot combine, beets with juice, beef bullion and water.
- Bring to a boil and cook just until beets are soft.
- Puree using hand held stick blender until beets are your desired size.
- Add the rest of the ingredients. Bring to a boil and simmer for 1 to 1.5 hours.
- Remove bay leaves.
- Serve with sour cream, fresh garlic cloves and fresh baked bread.
- ENJOY!
