Ukrainian Borscht

Shredded beets and white kidney beans are combined with other vegetables in chicken broth in this complicated recipe for an earthy soup seasoned with dill weed, garlic and soy sauce.

In a pot, add 6 cups of the water and pinto beans and simmer for about 1 hour or until beans start to split. Make sure the beans are covered with water at all times during simmering. Save water...


Ingredients

  • 6 cups water
  • 1 cup white kidney beans
  • 4 medium beets, peeled and shredded
  • 6 cups water
  • 4 large carrots, shredded
  • 3 cups water
  • 3 potatoes, peeled and diced
  • 2 cups water
  • 2 stalks celery, chopped
  • 2 onions, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 4 cloves garlic, minced
  • 4 cups water
  • 2 tablespoons chicken bouillon powder
  • 4 cups chicken broth
  • 1/2 cup dry potato flakes
  • 1 teaspoon ground black pepper
  • 2 tablespoons soy sauce
  • 4 tablespoons chopped fresh dill weed
  • 3 tablespoons white sugar
  • 3 tablespoons distilled white vinegar

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