This is a winter staple in our family. Serve with sour cream and fresh dill on top.
- 1 cup kidney beans, soaked overnight
- Olive oil or butter
- 2 large onions, chopped
- 3 large carrots, chopped or grated
- 4 bulbs garlic, minced
- 2 large bay leaves
- 3 medium beets
- 6 medium potatoes, cubed
- 2 tomatoes, or 10 oz. can, chopped
- 3 cups grated cabbage
- Salt, pepper to taste
- Large soup pot
- Grater or food processor
- Saute the onions in enough olive oil or butter to coat the bottom of the pot.
- Add carrots and garlic. Saute until soft and fragrant.
- Meanwhile, boil the beets in a separate saucepan until a knife pierces them easily. Plunge them into cold water to retain the color, then peel and cube.
- Add 10 cups water to onion, carrots and garlic. Add beans and bay leaves and bring to boil.
- Add potatoes, beets and tomatoes simmer until potatoes and beans are soft.
- Add cabbage and cook about 10 minutes more.
- Salt and pepper to taste.
What you should know
I don’t actually measure anything when I make this soup, so use your instincts. If you like a thinner soup, add more water. If you don’t like potatoes, cut the amount in half. Russians start out with soaked, dried mushrooms, which lends a richer flavor. You can also use chicken or beef bouillon as a base, with or without shredded meat, and skip the beans, which we add for protein.