Instructions: (I think northern beans are better, but sometimes they are difficult to find without seasoning)

How to make it:
Place about 2 quarts of water in a big, big pot (it will fill up,trust me). Open up your can of beans and drain in a colander, washing off the liquid from the can. Place the beans in the pot. Place carrot, onion, celery, cabbage, and bay leaf in the pot. Put the burner on Medium High and get to boil, but not a very vigorous boil. While youre waiting for the water to get hot, work on the beets.

Now there are 2 ways to do this. If you use fresh beets, you will not have to use as many, but it will be very messy. So - if youre using fresh beets, cut off the stems but KEEP THE LEAVES, clean the leaves, cut them up and put them in the pot. Then shred the beets on a grater and add to the pot.

If youre using canned beets, buy the sliced variety. Open up the can, and cut up the sliced beets to your preferred size - also, make sure to look out for black spots on the beets (you dont want to use those!) Add the liquid from the can and the sliced beets. Youll notice that the canned beets are not as strong as the fresh and your borscht will be a little weak - thats why I always keep an extra can and add it in
*last*. Otherwise - anemic borscht!

After youve added all the vegetables and most of the beets (remember, youre keeping a reserve can if youre using canned beets), stir it up and sit down for a little while, letting the soup simmer. (simmer, NOT boil vigorously - for about 20 or so minutes). Then return and give it a look. Does it need more beets? If the color is dark and rich, proceed. If it looks a little light, add more beets. (I usually use about 5 cans but always buy 6 or 7 when Im making borscht - I dont mind buying more b/c beets never go to waste in my house).

Now for the fine tuning. Add some salt. Add some more salt. Be generous; my grandma never cut short on salt. Add a few shakes of ground pepper too.

Now comes the very fun part - adding the sour cream. You dont want to just dump sour cream into the soup, because it will curdle. So, take a mug and take a bit of the broth out. Add some flour and sour cream to the cup and stir with a fork until smooth. THEN place the sour cream mixture into the pot. I find I usually do this about 3 times, each time filling the cup to about 1/4 way. Add some beef bouillon crystals or, as I said earlier, 1/2 a can of Beef broth. Add a few shakes of garlic powder if you feel like it.

Were almost done. Now, add a tablespoon of white vinegar and a tablespoon of lemon juice. Add about a tea-spoon of white sugar.

Stir and taste. What do you think? From this point it is just a matter of fine tuning. Some people will think its finished right now, while others will say it needs more vinegar / etc. I always seem to add a shake of salt, a tablespoon more of vinegar and of lemon juice, and of course a bit more sugar. Rule of Thumb - if you add something sour, you have to add something sweet as well.

When its to your taste - eat it! I always have mine with a big dollop of sour cream in the bowl. Delicious!

This is one of my all time favorite and most used recipes from this group. I have a passion for good borscht, just threw away my other recipes after I made this one. Lengthy, but very easy.

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