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  • 4servings
  • 1622calories

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Nutrition Info . . .

NutrientsCellulose
VitaminsA, B2, B3, B9, C, D, E, P
MineralsNatrium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 9 potatoes -- peeled & cubed

  3. 3 cups shredded cabbage

  4. 1/3 cup chopped dill -- fresh or frozen

  5. 1/2 cup chopped parsley

  6. 2 tablespoons veggie stock powder

  7. 1 pinch salt

  8. 1 1/2 dried red chili peppers

  9. 1/4 cup butter

  10. 1 1/2 cups chopped onion

  11. 4 cloves chopped garlic

  12. 2 shredded carrots

  13. 1 shredded beet

  14. 7 1/2 ounces tomato sauce

  15. 14 ounces boiling water

  16. 2 large fresh tomatoes -- chopped

  17. 2 cloves garlic -- mashed & minced

  18. **GARNISH**

  19. sour cream

  20. lemon juice

Instructions Jump to Ingredients ↑

  1. BIG BIG SOUP POT-fill soup pot 1/2 to 2/3 full of water -add potatoes + start cooking; add cabbage; let cook at medium heat for 10 minutes, add dill (frozen is fine), parsley (frozen is okay), veggie stock powder, salt and dried red chili peppers.

  2. BIG BIG FRYING PAN-melt butter, onion and garlic until golden. Add carrots and beet. Saute maybe 10-15 minutes on low heat. Add tomato sauce, 2 cans boiling water and one chopped up huge tomato (or 2 large tomatoes); cover pan and let simmer for 10-15 minutes.

  3. THEN-add the stuff from the big big frying pan to the big big soup pot, and let simmer simmer simmer minimum of 30 minutes. Squeeze in 2 cloves of raw garlic towards the end, and then serve with sour cream and a squirt of lemon.

  4. NOTE: this makes enough for one small vegetarian army so invite friends + family over for dinner or prepare to eat only borscht for the next month.

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