Mr. T's Out-of-This-World Borscht! (For Hungry BeetEaters!)
Serve Borscht hot or cold with a dollop of my vegan sour cream! Perfect for the ambivalent weather of spring.
Prep Time20 minutesmins
Cook Time1 hourhr
Total Time1 hourhr20 minutesmins
Course: Soup
Cuisine: Russian
Servings: 3gallons or about 16 2-cup servings
Author: BeetEater.com
Ingredients
2Bulbs of Garlicchopped, pressed or minced
24-36ozof tomato paste
1-2gallonsof waterenough to cover the veggies, but it's ok if some stick out over the waterline
2-4tbspblack pepperthis is not a typo - lots of pepper is key!
2-4tspsaltto taste
1/2-1whole cabbageshredded or chopped into bite-sized chunks
Root vegetables, chopped into bite-size chunks
4-6large fresh beets
2lbspotatoes
1lbof radishes
1-2lbsof carrots
1lbparsnipsif available
2-3large onions
optional Any other root veggies you have on hand or are in season
Instructions
Fill your stock pot about 70-80% full with the mixed and chopped veggies and cover with water. It's okay if some of the veggies stick up over the water because as they cook down they will become submerged and will cook evenly.
Add the tomato paste and garlic and mix to combine.
Place the stockpot over high heat and bring to a boil, then reduce to a simmer.
Mix in any veggies that are still sticking out of the water, then add salt and pepper
Simmer, stirring occasionally for 1 hour or more, until the potatoes and beets are tender and can be pierced with a fork. Taste them and determine how crispy or well-done you like your veggies. You may adjust the cook time depending on your desired level of tenderness.
Serve hot or cold with a dollop of vegan sour cream.