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October 8, 2009



  • X number of beets
  • 1/2 X onions
  • 1/4 X carrots
  • red or green cabbage
  • beet greens
  • cider vinegar or brown rice vinegar
  • salt, if desired

Slice the veggies, put them into a soup pot and fill with water to about 1 1/2 to 2 inches above the vegetables. Add salt to taste.

Bring to a boil, then reduce heat. Simmer as long as possible over the lowest heat possible.

When the vegetables are soft, mash them with a potato masher (do not put into a blender or food processor; the idea is to have a coarse soup, not a cream soup). Add vinegar to taste.

Continue to simmer; you want all the flavors to marry.Serve with a kasha dish and pumpernickel or Russian black bread.


Vegetarian Recipes

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