I think that sometimes it comes out way too rich and fatty.
I love to lighten the food and avoid cholesterol and its derivatives by all means.
Cooking time: 55 minutes
Preparation time: 25 minutes
Pinto beans – 1 cup
Cabbage shredded – 2 cups
Beet shredded – 1 pcs
Carrot shredded – 1 pcs
Potatoes peeled – 6 pcs
Red bell pepper – 1 pcs
Onion – 1 pcs
Dill – 1/2 cup
Garlic – 2 cloves
Salt and pepper – per your taste
Pre-soak the pinto beans before going to work or going to bed. So that when you are ready to cook the they will be pre-soaked and ready for boiling. Set the pre-soaked beans to boil, pick 4 qt sauce pan for this soup . Meanwhile: peel the beets, potato and carrot. Clean the red bell pepper out of seeds.
Shred the beets and carrots and add it to the boiling beans, then add to the sauce pan the peeled potatoes cut in cubes.
Chop the onion and red bell pepper and add it to the boiling veggies. Pour 2-3 cups of tomato juice into the soup. Season according to your taste. I normally add 2-3 teaspoons of salt and 1 teaspoon of pepper.
While the veggies are boiling shred the cabbage and add it to the saucepan. Stir the boiling soup well.
The soup should be cooking for 25-30 minutes by now.
Let it boil for more 20-25 minutes and when all the veggies ready, finely chop the garlic and dill.
When serving the soup sprinkle the garlic and dill on top of the soup. It will be just delicious.
This soup is served with special biscuits , but ordinary buttermilk biscuits will also work fine.
I served it with Uzbek flatbread. It’s very delicious and you can find it in pretty much any Asian or Russian store.
You can sprinkle the flatbread with garlic and dill as well.
Serve the soup warm and enjoy the flavors!
I pictured this recipe on my handmade tablecloth. The embroidery is unique and made by my Grandmother for my 30-th birthday. I just love the colors of it and it’s very traditional pattern for Ukraine. Hope you love it same as I do and enjoy the vegan Ukrainian borscht!