Are you sure you want to delete this recipe?
This recipe was uploaded by Helenscooking
On the other hand every region, village and even household has their own recipe of borscht. Many families have their recipes being passed from mothers to daughters for centuries. And mainly every cook will have his/ her own taste of Borscht that no one else can repeat. Taste of Borsch is like handwriting is very hard to copy.
Borscht existed at the times when the Kyiv Rus was baptized by Prince Volodymyr in 988 AD. It was a famous dish of all feasts.
Meanwhile take an 8 quart saucepan. Put it on a maximum heat with water half full.
Peel carrots, potatoes, onions beats. Wash the vegetables.
Finely chop: 2 onions and 1 bell pepper. 1/3 of the chopped onions set aside. As soon as the water started to boil add beans, salt (according to your taste) and bay leaves 2-3 big ones. Let it boil for about 10-15 minutes. Add chopped onion (two thirds and bell pepper). Continue boiling (on medium heat).
Meanwhile, grate the carrots, set ½ aside. Grate the beats and add the grated beats and the other half of carrots into the saucepan. Let all the vegetables boil for another 20 minutes. Cut potatoes in medium sized pieces and add to the saucepan, let everything boil for another 20 minutes.
Read more http://helenscooking.wordpress.com/2011/06/03/vegetarian-ukrainian-borscht/