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