Recipe - My Mothers Super-Quick Vegetarian Borscht

6 tablespoon Vegetable broth
1 lg Onion; chopped
1 lg Carrot; grated
1 lg Green pepper; minced
3 One half cup Shredded green cabbage
1 md Beet; peeled and grated
1 Stalk celery; minced
One half Tart apple; minced
2 md Potatoes; peeled and cut
into small cubes
1 cn (6 oz) tomato paste
4 Cloves garlic; minced
8 cup Vegetable broth
Bouquet garni (1 bay leaf
and 8 peppercorns tied in a
cheesecloth bag)
1 teaspoon Sweet Hungarian paprika
Salt and freshly ground
black pepper to taste
One half teaspoon Sugar or more to taste
1 tablespoon Fresh lemon juice or more to
taste
Chopped fresh parsley for
garnish
Chopped fresh dill for
garnish

I had a good time looking for recipes, beet and fava. A great place to look
for beet recipes is in a Russian cookbook. I found a lot of them in Please
to the Table, the Russian Cookbook by Anya von Bremzen & John Welchman.
Here's a great vegetarian one, slightly adapted.

1. Saute onion, carrot, and pepper in the 6 tablespoon of broth until slightly
soft, about 5minutes.

2. Stir in cabbage, beet, and celery and continue to saute, stirring and
tossing occasionally, 10 to 15 minutes.

3. Stir in apple, potatoes, tomato paste, and garlic, then add stock and
bouquet garni and bring to a boil. Reduce heat and simmer, covered, for 20
minutes.

4. Add the paprika, salt and pepper, sugar, and lemon juice to taste. Let
stand at least 2 to 3 hours or overnight. Remove bouquet garni before
serving. Srve garnished with parsley and dill.

Serves 8. Posted to fatfree digest V97 #197 by JBennicoff@aol.com on Sep 1,
1997