Ingredients

6 cups water
1/3 cup white kidney beans
2 medium beets, peeled and shredded
2 large carrots, shredded
1 large potato, peeled and diced
1 stalk celery, chopped
1 onion, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
2 cloves garlic, minced
2 1/2 teaspoons chicken bouillon powder
1 1/2 cups and 2 tablespoons chicken broth
1/4 cup dry potato flakes
1/2 teaspoon ground black pepper
2 1/2 teaspoons soy sauce
1 tablespoon and 2 teaspoons chopped fresh dill weed
1 tablespoon and 1/2 teaspoon white sugar
1 tablespoon and 1/2 teaspoon distilled white vinegar

Directions

In a pot, add 6 cups of the water and pinto beans and simmer for about 1 hour or until beans start to split. Make sure the beans are covered with water at all times during simmering. Add beets, carrots, potatoes, chopped celery, chopped onions, diced green and red peppers, chopped garlic, and chicken soup base and simmer until vegetables are just tender. Take out potatoes and mash in a little cooking liquid. Set aside to add to borscht later. Bring soup to a boil. Add instant potato flakes, black pepper, soy sauce, dill weed, sugar, vinegar and cook for another 5 minutes. If borscht appears too thick, add additional water and cook for 2 minutes longer. Adjust seasonings to taste. If desired, garnish each serving with a dollop of sour cream.