Borsch
Ingredients
- 3 beets, size of an orange, cut into thin strips
- 1 carrot, diced
- 8 cups water
- 1 medium potato, diced
- 2 Tbsp lemon juice
- 1/2 cup beans (string beans or green peas)
- 1 large onion, sliced
- 1 Tbsp margarine or butter (optional)
- 1 1/2 cup cabbage shredded
- 1 cup tomato juice (or tomato soup)
- 1 1/2 tsp flour
- 1/2 cup water, cold
- 2 Tbsp fresh dill, chopped
- salt and pepper to taste
Instructions
(Serves 15). Cook beets and carrots in water for 20 minutes. Add potatoes, simmer for 10-15 minutes. Add lemon juice, beans or peas and simmer until tender. Steam fry or saute onion in margarine or butter until soft. Add cabbage to onion with 1/4 cup water, simmer until cabbage is tender. Stir into the beets. Add tomato juice or soup and salt and pepper to taste. Blend flour with 1/2 cup cold water, stir into vegetables. Add dill and bring to boil for 5-10 minutes. Serve hot.
