#65 Borscht

I love making borscht when I have access to fresh garden vegetables. This recipe comes from A. Campbell.

Ingredients:

• 1 ½ cups potatoes, diced, uncooked
• 2 cups beets, diced, uncooked
• 1 tsp salt
• 1 tbsp vinegar
• 1 cup carrots, sliced
• 1 cup string beans, chopped into 1 inch peices
• 1 cup green peas
• 2 cups cabbage, shredded
• 1 tbsp parsely, chopped
• 2 tbsp dill leaves, chopped
• ¾ cup onion, chopped
• 1 28 oz can of whole or diced tomatoes
• 1 stalk celery, sliced
• salt and black pepper, to taste
• ⅓ cup butter
• 1 tbsp sugar
• 1 cup sour cream
• water

Directions:

1. Cover the potatoes and beets with water. Add salt and vinegar. Put on to boil for 5 mintues.

2. Add carrots, beans, and peas. Add enough water to cover vegetables. Boil for 15 minutes.

3. Add shredded cabbage, parsely, 1 tablespoon of chopped dill, 1/4 cup onion, tomatoes, celery, and salt and pepper. Add more water to cover if necessary. Boil for 30 minutes longer.

4. Melt better in a fry pan. Add 1/2 cup chopped onion and cook until onino is tender but not brown. Add to soup with 1 tbsp of remaining dill and 1 tablespoon of sugar. Boil 10 minutes more. Remove from heat and allow to rest for 30 minutes.

(Serves 6)