Vegetarian borshch

This is a winter staple in our family. Serve with sour cream and fresh dill on top.

Ready

• 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

Set

• Large soup pot
• Grater or food processor
• Knife

Go

1. Saute the onions in enough olive oil or butter to coat the bottom of the pot.
2. Add carrots and garlic. Saute until soft and fragrant.
3. 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.
4. Add 10 cups water to onion, carrots and garlic. Add beans and bay leaves and bring to boil.
5. Add potatoes, beets and tomatoes simmer until potatoes and beans are soft.
6. Add cabbage and cook about 10 minutes more.
7. 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.