From: Bill Koehnlein
Slice the vegies, put them into a soup pot and fill with water to
about 1 1/2 to 2 inches above the vegetables.
- 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
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!