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Volhynian Beet Soup

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  Dried navy beans/Dried 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
  Cabbage head 2 Pound, pounded (1 Small Head)
  Sour apple 1 Small
  Butter 1 Tablespoon
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste

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.
Slice beets.
Mash tomatoes or make a puree by pressing through a sieve or using an electric blender.
Add beets and tomatoes to beans.
Cut cabbage into sixths; remove core.
Pare apple, if desired; core and dice.
Add cabbage and apple to beans.
Season to taste with salt and pepper.
Stir in butter, if desired.
Cook soup over medium heat 30 minutes.
To serve, spoon a small amount of sour cream into each bowl.
Ladle in hot soup and stir.

Recipe Summary

Side Dish

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