Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  9                     potatoes -- peeled & cubed
  3               cups  shredded cabbage
     1/3           cup  chopped dill -- fresh or frozen
     1/2           cup  chopped parsley
  2        tablespoons  veggie stock powder
  1              pinch  salt
  1 1/2                 dried red chili peppers
     1/4           cup  butter
  1 1/2           cups  chopped onion
  4             cloves  chopped garlic
  2                     shredded carrots
  1                     shredded beet
  7 1/2         ounces  tomato sauce
  14            ounces  boiling water
  2              large  fresh tomatoes -- chopped
  2             cloves  garlic -- mashed & minced
                        ***GARNISH***
                        sour cream
                        lemon juice

Preparation:

1. BIG BIG SOUP POT-fill soup pot 1/2 to 2/3 full of water -add potatoes + start cooking; add cabbage; let cook at medium heat for 10 minutes, add dill (frozen is fine), parsley (frozen is okay), veggie stock powder, salt and dried red chili peppers. 2. BIG BIG FRYING PAN-melt butter, onion and garlic until golden. Add carrots and beet. Saute maybe 10-15 minutes on low heat. Add tomato sauce, 2 cans boiling water and one chopped up huge tomato (or 2 large tomatoes); cover pan and let simmer for 10-15 minutes. 3. THEN-add the stuff from the big big frying pan to the big big soup pot, and let simmer simmer simmer minimum of 30 minutes. Squeeze in 2 cloves of raw garlic towards the end, and then serve with sour cream and a squirt of lemon. NOTE: this makes enough for one small vegetarian army so invite friends + family over for dinner or prepare to eat only borscht for the next month.

Nutritional Information:

1622 Calories (kcal); 50g Total Fat; (26% calories from fat); 37g Protein; 276g Carbohydrate; 124mg Cholesterol; 2095mg Sodium