Gorky's Cafe Beet Borscht

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 lbs whole beets
• 14 cups water
• 3/4 cup apple cider vinegar
• 1/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 (6 ounce) can tomato paste
• 1 (14 ounce) can chicken broth (or substitute chicken flaored vegetarian broth)
• 4 chicken bouillon cubes (dissolved in one cup hot water, or use chicken flavored boullion cubes)
• 1 tablespoon garlic, minced
• 1/2 teaspoon black pepper (to taste)
• 2 bay leaves
• 1 large onion, chopped
• 1 cabbage, cored and cut into 2x2-inch cubes
• 1 russet potato, large, peeled and cubed

Recipe

• 1 cut off ends and stems of beets, and boil for 20 minutes or until tender-crisp; remove the skin while still warm by rubbing it with a cloth; then cut into 1/4-inch julienne pieces and set aside.
• 2 place 14 cups of water, vinegar, granulated and brown sugars, tomato paste, chicken broth, garlic, pepper and bay leaves in a large kettle, bring to a boil and skim off foam.
• 3 add onion, cook for 8 to 10 minutes or until onion is transparent, add cabbage, cook 15 minutes or until onion is transparent; add cabbage, cook 15 minutes longer; add potato and cook another 15 minutes, add beets and bring to a boil.
• 4 serve with pumpernickel or rye bread, and butter.