Recipe - Borsch

2 tablespoon Butter
One half cup Finely chopped onion
5 cup Beets; peeled and cut
1/8"x2"
One fourth cup Red wine vinegar
1 teaspoon Sugar
2 Tomatoes; peeled, seeded,
coarse chopped*
2 teaspoon Salt; or to taste
Freshly ground pepper; to
taste
2 qt Beef or vegetable stock
2 cup White cabbage; quartered,
cored, coarsely chop
4 Sprigs parsley; tied w/1 bay
leaf
One half cup Finely chopped fresh dill or
parsley
1 cup Sour cream

In a large soup pot melt the butter over moderate heat. Add the onions and
cook 3 to 5 minutes until they are soft but not brown. Add the beets,
vinegar, sugar, tomatoes, the salt and some black pepper. Add One half cup of
the stock and simmer covered for 45 minutes. Add the remaining stock and
the shredded cabbage, and submerge the tied parsley and bay leaf. Simmer
partially covered for an additional 30 minutes. Sprinkle with dill or
parsley after serving, and serve the sour cream in a bowl to be added by
each diner. Serves 6 to 8.

* To peel tomatoes, make a small x shaped incision in the skin at the
bottom of the tomato. Plunge into boiling water for 15 to 20 seconds, then
immediately into cold water. The skin should slide off the tomato easily.

NOTES : This is a meatless version of the classic Russian soup, which
usually includes ham and beef. If you want to make it truly vegetarian,
substitute vegetable broth or water for the beef stock.
Recipe by: World Wide Recipes: TheChef@wwrecipes.com Recipe by A Standing
Invitation Cookbook
Posted to recipeludigest by "Valerie Whittle" catspaw@inetnow.net on Feb
19, 1998