Vegetarian Ukranian Borscht

Borscht is a soup mostly made with beets and cabbage. It is/was a speacialty of Russian and Ukranian cuisine. Its still a specialty in my family. There is lots of variations how to make borscht, but the base ingredients are cabbage,potatoes and beets.It also can be cooked with chicken or beef stock.

1 big or 2 small onions chopped

1 big or 2 small carrot shredded

½ green bell pepper chopped           

½ red bell pepper chopped

1 raw beet and 1 cooked beet for really red borscht shredded

4 cloves garlic finely chopped or crushed

8oz. Tomato sauce

3 bay leaves

8 medium russet potatoes peeled and cut into squares

½  of medim size cabbage thinly shredded or thinly sliced

2/3 cup flat leaf parsle finely chopped

2/3 baby dill finely chopped

3 quarts (12 cups) of water

salt and pepper

3 tablespoon oil

Heat oil in large heavy pot on medium-high heat. Add garlic . When garlic starts to turn light brown add onions, carrots, and bell peppers.saute for 7 minutes, stirring occasionaly. Add beets.saute for another 4-5 minutes. Add the tomato sauce,bay leaves and black pepper. Stirring few times let it cook for 5 minutes .throw in the potatoes and pour in water.season with salt,mix,close lid and bring to boil.When starts to boil reduce heat to low and cook until potatoes are done. Throw in cabbage,parsley and dill.(I like to add half of uncut bell pepper for more flavor.)bring to a light boil and remove from heat. It is best when served couple hours later.serve with dallop of sour cream , thinly sliced onions and bread.

Optional: to cook Beef or Chicken stock; Bring water to a boil in a big pot,add whole chicken or beef (your choice of meat,ribs ). 1 whole onion and 1 carrot peeled.2 bay leaves and season with salt.cook for an hour on low heat or until chicken is soft and tender.