Gorky's Cafe Beet Borscht

Name: Gorky's Cafe Beet Borscht
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6-8 serving(s)
Ingredients: 2 lbs whole beets; 14 cups water; 3/4 cup apple cider vinegar; 1/4 cup granulated sugar; 1/4 cup brown sugar, packed; 1 (6 ounce) can tomato paste; 1 (14 ounce) can chicken broth (or substitute chicken flaored vegetarian broth); 4 chicken bouillon cubes (dissolved in one cup hot water, or use chicken flavored boullion cubes); 1 tablespoon garlic, minced; 1/2 teaspoon black pepper (to taste); 2 bay leaves; 1 large onion, chopped; 1 cabbage, cored and cut into 2X2-inch cubes; 1 russet potato, large, peeled and cubed

Submitted by lynnski LA

"This is my favorite borscht recipe, it's very delicious, unusual and meatless. It originated in Northern Poland, according to some of my relatives who visit Poland frequently and have sponsored Poles who wanted to immigrate to the states. A couple of cooking notes: For a thicker borscht, grate instead of julienne some of the beets, about a 1/2 pound. You can find chicken flavored vegetarian soup powder at Whole Foods. The recipe was published in the reader request column of the Los Angeles Times."

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Ready In:: 1hr 15mins
Ingredients:: 14
Serves:: 6-8

ingredients

2 lbs whole beets
14 cups water
³⁄₄ cup apple cider vinegar
¹⁄₄ cup granulated sugar
¹⁄₄ cup brown sugar, packed
1 (6 ounce) can tomato paste
1 (14 ounce) can chicken broth (or substitute chicken flaored vegetarian broth)
4 chicken bouillon cubes (dissolved in one cup hot water, or use chicken flavored boullion cubes)
1 tablespoon garlic, minced
¹⁄₂ teaspoon black pepper (to taste)
2 bay leaves
1 large onion, chopped
1 cabbage, cored and cut into 2X2-inch cubes
1 russet potato, large, peeled and cubed

directions

Cut off ends and stems of beets, and boil for 20 minutes or until tender-crisp; remove the skin while still warm by rubbing it with a cloth; then cut into 1/4-inch julienne pieces and set aside.
Place 14 cups of water, vinegar, granulated and brown sugars, tomato paste, chicken broth, garlic, pepper and bay leaves in a large kettle, bring to a boil and skim off foam.
Add onion, cook for 8 to 10 minutes or until onion is transparent, add cabbage, cook 15 minutes or until onion is transparent; add cabbage, cook 15 minutes longer; add potato and cook another 15 minutes, add beets and bring to a boil.
Serve with pumpernickel or rye bread, and butter.

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RECIPE SUBMITTED BY

lynnski LA

Los Angeles, CA

I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.

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