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COLLECTION: Borscht
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6
Small can tomato paste
1/2 qt Water
tsp
Sugar
Medium Potatoes
Head of cabbage
Small onion
/4
tblsp Vinegar
Bell Pepper
tblsp Salt
Carrots
tblsp Vegetable oil
cloves garlic
Instructions:
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Peel beets, add to water in a large pot and bring to a boil. Cook until
done, about 45 minutes. Add salt. Remove beets from water and set
aside to cool.
Peel potatoes and cut into 1/8s. Add to beet water. Cook until almost
done.
Meanwhile, chop onion and bell pepper. If you would like to spice it up
add a couple of Jalapenos. (They would never do this in Russia.) Grate
carrots. Finely chop garlic. Saute vegetables in oil until tender.
Add tomato paste and just enough water to make a thick sauce. Add sugar
and cook an additional five minutes.
Coarsely grate cooled beets.
Coarsely chop 1/4 of a head of cabbage and add to potatoes and beet
water. Boil until the cabbage is tender, about 15 minutes. Add
vegetables and vinegar. Taste and correct for salt.
Serve in soup bowls with a dollop of sour cream.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: hz225wu@unidui.uni-duisburg.de (Micaela "Stayka" Pantke)
VEGETARIAN BORSCHT
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(
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Serves 4)
Ingredients:
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750g beet roots
2 onions
http://www.cs.cmu.edu/~mjw/recipes/soup/mp-borscht-coll.html (4 of 6) [12/17/1999 12:03:09 PM]
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