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Russian Borsch, bean based




Source of Recipe


Spark
Russian Borsch, bean based

http://photos.sparkpeople.com/4/9/494989923.jpg


Kidney Beans, raw, (100-120g)
White Cabbage, 1/4 of a whole (180g)
Potatoes, peeled, 3 medium (190g)
Onion, 1 medium (50g)
Carrot, 1 medium (84g)
Beetroots, 2 medium (270 gram)
Tomato paste, 3-4 tbsps (100g)
Sunflower oil, 4-5 tbsps (43g)

Additional (add when serving)
Sour Cream- 1tbsp
Greens, fresh (spring onion, cilantro, dill weed)
Garlic, fresh



Directions
1. Soak the beans overnight and cook until tender in a large pot.

2. Cut potatoes, cabbage, and onion into small pieces.

3. Grate beetroots and carrot.

4. Throw potatoes and cabbage in the same pot with the beans, add more water if required. Continue cooking on medium low heat, with a partially covered lid. Stir occasionally.

5. Pour sunflower oil on a frying pan. Throw diced onions onto the pan, cover with a lid and cook on medium/ medium-low heat for 2-3 minutes or until golden.

Add grated carrots, stir together with the onions and cook for another 2-3 minutes in the same manner.

Add grated beets, blend together and cook for another 3 minutes, keep the lid covered. Add more oil if required.

Then add 3-4 tablespoons of tomato paste to the mixture, blend together with everything else and cook for few more minutes, as always.

6. Pour the contents of the frying pan into the pot with the beans, cabbage and potatoes and mix everything together.
Simmer for about 15 minutes or until all the ingredients in the soups are tender. Add more water to the cooking pot as the water continues to evaporate (the amount of water is up to your judgment). Add salt to taste.

When serving, add one tablespoon of sour cream (mayonnaise can do as well) to each serving and blend with the soup.

Tips: goes nicely with a side of sliced rye bread with butter and thin garlic slices spread on top of the bread and salt sprinkled on top. Try the Himalayas salt.

Try adding fresh cut cilantro, dill weed, or spring onion (or all 3) to the soup.

And one last thing, you *have* to add sour cream to the soup for a proper tasting Russian Borsch. It is NOT optional.

Enjoy.

Number of Servings: 7