A light red soup made mostly from beetroot and served with dark rye bread. It comes from the Ukraine and is now popular all over Russia and central to Eastern Europe. It even made it way to some North American spots. Its flavour and style changes depending on where it is made. The recipe below is a basic Russian version. It can also include bacon for a more smoky flavour.
|Effect:||Raises clicks by 4|
2 large or 3 medium beets, thoroughly washed
2 large or 3 medium potatoes, sliced into bite-sized pieces
4 Tbsp of cooking oil
1 medium onion, finely chopped
2 carrots, grated
1/2 head of cabbage, thinly chopped
1 can kidney beans with their juice
2 bay leaves
10 cups water and 6 cups broth to get 16 cups liquid total
5 tablespoons ketchup
4 tablespoons lemon juice
1/4 tsp freshly ground pepper
1 Tbsp chopped dill
Fill a large soup pot with 10 cups of water. Add 2 – 3 beets. Cover and boil for about 1 hour. Once you can smoothly pierce the beets with a butter knife, remove from the water and set aside to cool. Keep the water. (Or if you want to save time but maybe not flavour you can use canned beets with juice instead.)
Slice 3 potatoes, add into the same water (or add the juice if you used the canned beets) and boil 15-20 minutes.
Grate both carrots and dice one onion. Add 4 tablespoons of cooking oil to the skillet and saute vegetables until they are soft (7-10 minutes). Stir in ketchup when they are almost done cooking.
Thinly shred ½ a cabbage and add it to the pot when potatoes are half way done.
Next, peal and slice the beets into match sticks and add them back to the pot. (Cover your hands with something or the beets will dye them red.)
Add 6 cups chicken broth, lemon juice, pepper, bay leaves and can of kidney beans (with their juice) to the pot.
Add sauteed carrots and onion to the pot along with chopped dill.
Cook another 5-10 minutes, until the cabbage is done.
Can be served with a dollop of sour cream or real mayo, or dark rye bread.