Gorky's Cafe Beet Borscht

• 2 lbs whole beets
• 14 cups water
• 34 cup apple cider vinegar
• 14 cup granulated sugar
• 14 cup brown sugar, packed
• 1 (6 ounce) can tomato paste
• 1 (14 ounce) can chicken broth (or substitute chicken flaored vegetarian broth)
• 4 chicken bouillon cubes (dissolved in one cup hot water, or use chicken flavored boullion cubes)
• 1 tablespoon garlic, minced
• 12 teaspoon black pepper (to taste)
• 2 bay leaves
• 1 large onion, chopped
• 1 cabbage, cored and cut into 2X2-inch cubes
• 1 russet potato, large, peeled and cubed

1. Cut off ends and stems of beets, and boil for 20 minutes or until tender-crisp; remove the skin while still warm by rubbing it with a cloth; then cut into 1/4-inch julienne pieces and set aside.
2. Place 14 cups of water, vinegar, granulated and brown sugars, tomato paste, chicken broth, garlic, pepper and bay leaves in a large kettle, bring to a boil and skim off foam.
3. Add onion, cook for 8 to 10 minutes or until onion is transparent, add cabbage, cook 15 minutes or until onion is transparent; add cabbage, cook 15 minutes longer; add potato and cook another 15 minutes, add beets and bring to a boil.
4. Serve with pumpernickel or rye bread, and butter.

beets, water, apple cider vinegar, sugar, brown sugar, tomato paste, chicken broth, chicken bouillon cubes, garlic, black pepper, bay leaves, onion, cabbage, russet potato

Taken from www.food.com/recipe/gorkys-cafe-beet-borscht-423329 (may not work)