I have so many memories is behind red borscht. As a child I never liked any sort of soup but red borscht was an exception, in fact it was probably one of my favorite meals.
Everyone makes their borscht a little different. I often add meat, dry mushrooms, dill, parsley and sour cream borscht. But this recipe is just the way mama use to make.
- medium Potatoes; sliced into bite-sized pieces
- large Beet; grated
- large Onion; finely chopped
- medium Carrots; grated
- head of medium Cabbage; thinly chopped
- 16 ounces
- canned Kidney Beans; rinse them trough and let them drain
- 4 tablespoons
- 1/4 tablespoons
- Ground Pepper
- 1 tablespoon
- 2 tablespoons