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Borscht

  • 1 1/2 cups diced potatoes
  • 2 cups diced beets
  • 1 tsp. salt
  • 1 tbsp. vinegar
  • 1 cup sliced carrots
  • 1 cup 1" pieces string beans
  • 1 cup green peas
  • 2 cups shredded cabbage

 

  • 1 tbsp. chopped parsley
  • 1 tbsp. chopped dill leaves
  • 1/4 cup chopped onion
  • 1 quart tomatoes, peeled and quartered
    or 1 can tomatoes (28 oz)
  • 1 stalk celery, sliced
  • Salt and pepper to taste
  • 1/3 cup butter
  • 1/2 cup chopped onion
  • 1 tbsp. sugar
  • 1 1/2 tsp. chopped dill leaves
  • 1 cup sour cream

Cover potatoes and beets with water, add salt and vinegar. Put on to boil; add carrots, beans and peas. Add water to cover vegetables; boil 15 minutes. Add shredded cabbage, parsley, the 1 tbsp chopped dill, and 1/4 cup onion, tomatoes, celery, salt and pepper, adding more water if necessary. Boil 30 minutes longer. Melt butter in fry pan; add 1/2 cup chopped onion and cook until onion is tender but not brown. Add to soup with 1 1/2 tsp. dill and 1 tbsp. sugar. Boil 10 minutes more. Remove from heat and allow to rest for 1/2 hour. Add a little soup to the sour cream; return to soup pot and stir well place over low heat for few minutes until heated through. Serves 6

Gloria Cardey

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