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Vegetable Borscht Recipe
Serves 6 to 8
Ingredients: 4 medium potatoes, cubed
4 tbsp margarine
1 medium onion, shredded
1 tin tomatoes, small, chopped
2 large beets (or 3 small)
1/2 small cabbage, finely shredded
1 tbsp fresh parsley, minced
1/2 tsp dried basil, rubbed to powder
1/2 tsp dried oregano, rubbed to powder
3 sour leaves, sorrel leaves or juice of 1/2 lemon
Instructions: 1. Put the cubed potatoes into 3 litres (12 cups) of water in a pot and bring to a boil.
2. Melt the margarine in a frying pan and sauté the onion until it is brown.
3. Add the tomatoes.
4. Cook the beets, peel and then julienne. (Leave the root and 2-3" of stem on the beets or the color will 'bleed' from the beets before they get into your borscht.)
5. Add to potatoes and bring to a boil.
6. Add tomatoes and onions to the potatoes and beets and simmer.
7. Add cabbage.
8. Add the parsley, basil, oregano and sour leaves or lemon juice.
9. Simmer pork bones in water, remove bones and scum, add potatoes and beets.
10. Add garlic to tomato/onion.
11. Add lentils or small navy beans - can be added the second day.
12. Serve hot or cold with sour cream.
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