This borsch is perfect for summers - you should chill it and serve cold.
1 medium white cabbage, shredded
2 medium beets, straw-like sliced
2 medium carrots, straw-like sliced
4-6 young white potatoes, diced
1 cup of dried beans (any kind)
4-5 dried mushrooms
1 large white onion, chopped
2 tbl spoons of white wine vinegar
3 tbl spoons of any vegetable oil (sunflower oil is the best, corn oil is okay)
3/4 cup of tomato paste
Dill, or parsley, or any favourite herbs to garnish
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Soak dried mushrooms in hot water, then chop them.
Put beans and mushrooms in a large pot (dutch oven kind), fill the pot with water to 1/2. Add 1 tbl spoon of salt. Cook beans till just tender (it takes time, but you can soak beans in water overnight before cooking, then it will be much faster).
When beans are tender and sink to the bottom, add beets, carrots and potatoes. Cook for about 15 minutes, then add the cabbage and slow cook for another 15 minutes.
Heat the oil in a frying pan, and cook onions till golden.
Remove the pot from the heat, stir in tomato paste. Add the onions and oil from the pan. Taste - if it seems blank, add the vinegar.
Elena, My grandma's cookingRecipe category: Soups > Schi-and-Borsch