UKRAINIAN BORSCHT

Steps:

• In a medium size saucepan, add pinto beans and 6 cups water, bring to boil; reduce heat, cover and simmer for 1 hour or until beans start to split.
• Make sure beans are covered with water at all times during simmering; add additional water if required.
• Save water along with beans to add to borscht later.
• Peel and grate beets.
• In a large cooking pot, add grated beets and 6 cups of water.
• Boil beets until just tender, DO NOT OVERCOOK.
• Peel and grate carrots.
• In a separate medium size saucepan, add grated carrots and 3 cups of water, cook until just tender.
• Add cooked carrots and liquid to the pot with beets.
• In another separate medium size saucepan, add diced potatoes and 2 cups of water and cook until tender.
• Mash potatoes in the water and add to the cooking pot with beets.
• In a separate large saucepan, add chopped celery, chopped onions, diced green and red peppers, chopped garlic, 4 cups of water, chicken soup base and simmer covered until vegetables are tender.
• When tender, add to the large cooking pot along with the liquid.
• Add vegetable broth to cooking pot, stir well and bring to boil.
• Add instant potato flakes, black pepper, soy sauce, dried dill weed, sugar, vinegar and cook for 5 minutes.
• If borscht appears too thick, add additional water or chicken broth (one cup at a time) and cook for 2 minutes longer.
• Adjust seasonings to taste.
• If soup tastes too sweet, add 1 teaspoon of lemon juice and stir well.
• Serve with a dollop of sour cream if desired.
• Refrigerate any unused portion.