Borscht | Ivan's Notes

Name: Borscht | Ivan's Notes
Ingredients: 8 beets. (I used the small ones you usually buy in bunches of four, fewer beets if you're using big ones.).; 1/4 of a medium-sized head of green cabbage, shredded (i.e., cut into strips no more than a quarter inch wide, and as long as you like).; 3 large carrots: 2 grated, one quartered lengthwise and cut into slices.; 3 small yellow potatoes (don't use Russet potatoes); half grated, half cut into pieces around the same size as the carrot pieces.; 1 medium/large yellow onion, cut into thin strips.; ~1/2 pound dry white kidney beans. (You can use whatever beans you like, I suppose.); 2-3 tbsp tomato paste.; fresh lemon juice and/or white wine vinegar, to taste.; sugar, to taste.; dill and parsley, to taste.; 10-12 cups vegetable stock (ideally home-made).; salt and pepper.

ikhat.gitbook.io

- 8 beets. (I used the small ones you usually buy in bunches of four, fewer beets if you're using big ones.).

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Ingredients

8 beets. (I used the small ones you usually buy in bunches of four, fewer beets if you're using big ones.).
1/4 of a medium-sized head of green cabbage, shredded (i.e., cut into strips no more than a quarter inch wide, and as long as you like).
3 large carrots: 2 grated, one quartered lengthwise and cut into slices.
3 small yellow potatoes (don't use Russet potatoes); half grated, half cut into pieces around the same size as the carrot pieces.
1 medium/large yellow onion, cut into thin strips.
~1/2 pound dry white kidney beans. (You can use whatever beans you like, I suppose.)
2-3 tbsp tomato paste.
fresh lemon juice and/or white wine vinegar, to taste.
sugar, to taste.
dill and parsley, to taste.
10-12 cups vegetable stock (ideally home-made).
salt and pepper.