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Volhynian Beet Soup

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Ingredients
  Dried navy beans/Pea beans 1⁄4 Cup (4 tbs)
  Water 2 Cup (32 tbs)
  Bread kvas 2 Cup (32 tbs)
  Meat broth/Bouillon/ meat stock 2 Cup (32 tbs)
  Beets 6 Medium, cooked and peeled
  Canned tomatoes 16 Ounce, undrained (1 Can)
  Cabbage 1 Small
  Apple sour 1 Small
  Butter 1 Tablespoon
  Sour cream 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

1. Bring beans and water just to boiling in a large kettle. Remove from heat. Let stand 1 hour. Then boil for 20 minutes, or until beans are tender. Add kvas and meat broth.
2. Slice beets. Mash tomatoes or make a puree by pressing through a sieve or using an electric blender. Add beets and tomatoes to beans.
3. Cut cabbage into sixths; remove core. Pare apple, if desired; core and dice. Add cabbage and apple to beans.
4. Season to taste with salt and pepper. Stir in butter, if desired. Cook soup over medium heat 30 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday

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