Recipe Archives->Vegetarian->Borscht 01

Borscht
Serves 6
                                                                                
1 tablespoon tomato paste
1 lb. fresh beets, cut into julienne strips
1 carrot, cut into julienne strips
2 small parsnips, cut into julienne strips
4 stocks celery, cut into julienne strips
1 onion, finely chopped
2 cloves garlic
4 A1/2 cups coarsely chopped green cabbage
6 ripe tomatoes, peeled, seeded and coarsely chopped
1/2 cup finely chopped fresh parsley
1/2 cup flour
1/2 cup sour cream
Sugar, optional

Bring 3 quarts of water to a boil in a large saucepan and season
with salt and pepper. Add tomato paste, beets, carrots, parsnips
and celery, stir well and simmer for 15 minutes. Add the onion,
garlic and shredded cabbage and simmer for additional 15 minutes.
Check the soup for seasoning. Add the tomatoes, simmer for 5 minutes
and stir in the parsley. Thicken soup by mixing in flour and sour
cream over low heat until well combined. Do not allow boiling.
Borscht should be slightly piquant, but not sweet a add salt and
sugar if necessary. This is best made a day in advance and reheated
just before serving.

Printable version: borscht01.txt.