Borshch (Russian Soup with Beets)

Borshch (Russian soup with beets) - Provided by Sandra Staub (a Village Acres Farm CSA Member)

There are as many recipes for Borshch as there are Russian grandmothers ... This is a vegetarian version that our family loves.

Let it sit in the fridge overnight before serving and mix a dollop of good quality sour cream into the soup in your bowl before eating it. (I use Helluva Good brand, which, while not organic, is pretty close in taste and texture to the wonderfully thick and tart Russian sour cream.) The beets color everything a beautiful red, and when you add the sour cream the soup becomes bright pink.

- 1 onion, finely diced
- 2-3 large beets or 4 small ones, peeled and diced into 1/4" cubes
- 3-4 medium sized potatoes, peeled and diced into 1/2" cubes (make sure your potatoes are the kind that will remain firm after cooking)
- 1/2 head of white cabbage, shredded into strips (not too fine)
vegetable soup stock or bullion cubes
- 1 bay leaf
- about 4 tablespoons white vinegar
- salt and pepper to taste

In a large pot sauté the onions until they are translucent. Add the diced beets and sauté for a minute more. Now add about a quart of water and the bullion cubes, or simply add vegetable stock. Add the bay leaf. Let the beets cook for about 15 minutes.

Then add the potatoes and let cook another 10 minutes. Finally, add the shredded cabbage and cook until all the vegetables are tender but not too soft. Add more water if needed - the soup should be about half liquid and half solids. When the vegetables are done, add the vinegar. You should be able to clearly taste it in the finished soup, but not overwhelmingly. Add salt and pepper to taste.

Let the soup sit for several hours or overnight before serving. This gives the beets a chance to color everything a beautiful red. Spoon into individual bowls and add a dollop of sour cream to each. Serve with a dense rye bread.