This recipe comes from our dear friend Andrea, who currently is cooking out east in Taos. She passed down the recipe from her Russian grandparents, who, if this recipe is any indication, were fantastic cooks. We added one secret ingredient – this soup recipe is now a staple in our house, and a source of many fond memories.
In a large stockpot, pour in 44 ounces of stock (vegetable, chicken, beef, your choice). Start the stock to boiling.
Shred one beet. Quarter 3 more red beets into 1″ cubes. Add them to the boiling stock, turn down to a simmer and put the lid on, and let it simmer for 15 minutes to really get the color going.
Then, add 4 small carrots, 4 red potatoes, 2 golden beets (all chopped in 1″ to 1/2″ cubes).
Bring the pot back to a boil, then put the lid on and turn it down and simmer.
While that’s simmering, chop up your yellow onion and sautee that over medium-high heat until translucent. Once it starts to turn brown a bit, add a little bit of white vinegar and 1/4 cup brown sugar.
Bring the frying pan to a boil, add 1/4 cup tomato paste, about 1/4 cup of pickle juice, and simmer until everything’s cooked down. Then, add one chopped tomato, deglaze with a bit more pickle juice, and add some pepper. Taste the mixture. You’re looking for something sweetly tangy. This will form the baseline for the whole soup.
Add this mix to the big stock pot.
Chop up 1/2 head of cabbage and add that to the stock pot as well. Now, time for the secret ingredient of Melanie’s own invention: Three chopped up dill pickles. Cover, and let it simmer for 45 minutes. Add salt and pepper to taste, and 1/4 cup chopped fresh dill.
Serve with more fresh dill, sour cream, and a hearty rye bread. This is the perfect soup to serve alongside some thick slices of Macrina rye bread.
- 44 ounces stock (vegetable, chicken or beef)
- 4 red beets (1 shredded, 3 in 1″ cubes)
- 4 small carrots (in 1″ cubes)
- 4 red potatoes (in 1″ cubes)
- 2 golden beets (in 1″ cubes)
- 1 yellow onion (chopped)
- a splash of white vinegar
- 1/4 cup brown sugar
- 1/4 cup tomato paste
- 1/4 cup pickle juice
- 1 chopped tomato
- sour cream
- dark hearty bread, like rye bread