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Recipes Around the World International Vegetarian Union
Vegan Central/Eastern European Recipes
Contributed by Vegetarians and Vegans from around the world
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Borsch
From: Bill Koehnlein

  • X number of beets
  • 1/2 X onions
  • 1/4 X carrots
  • red or green cabbage
  • beet greens
  • cider vinegar or brown rice vinegar
  • salt, if desired
Slice the vegies, put them into a soup pot and fill with water to about 1 1/2 to 2 inches above the vegetables.
Add salt to taste.
Bring to a boil, then reduce heat.
Simmer as long as possible over the lowest heat possible.
When the vegetables are soft, mash them with a potato masher (do not put into a blender or food processor; the idea is to have a coarse soup, not a cream soup).
Add vinegar to taste.
Continue to simmer; you want all the flavors to marry.

Serve with a kasha dish and pumpernickel or Russian black bread.

A great cold-weather meal; this is the best borsch recipe this side of Odessa!