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Borscht Recipe

   
 

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     Borscht

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
1 1/2 cup potatoes, diced
2 cups beets, diced
1 tsp salt
1 tbsp vinegar
1 cup carrots, sliced
1 cup string, beans, 1 inch pieces
1 cup peas
2 cup cabbage, shredded
1 tbsp dill leaves, chopped and 1 tbsp parsley
 
1/4 cup onions, chopped
1 quart tomatoes peeled and quartered (28 oz canned)
1 celery stalk, sliced
salt and pepper to taste
1/3 cup butter
1/2 onion, chopped
1 tbsp sugar
1 1/2 tsp dill leaves, chopped
1 cup sour cream

Instructions
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 and 1 tbsp dill, 1/4 cup onions, tomatoes, celery, salt and pepper, adding more water if necessary.
Boil 30 minutes longer. Melt butter in frying pan; add the 1/2 onion and cook until onion is tender but not brown. Add to soup with the 1 1/2 tsp dill and 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 the soup pot and stir well, place over low heat for few minutes until heated through.


Originally Submitted
5/17/2024





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