russian cabbage borscht
 
2 Tbsp  butter
1-1/2 cup  onion, chopped
1-1/2 cup  potato, thinly sliced
1 cup  beets, thinly sliced
1 large  carrot, sliced
1 stalk  celery, chopped
3 cup  cabbage, chopped
4 cup  stock or water
2 tsp  salt
  pepper to taste
1/4 tsp  dill weed
1 Tbsp  & 1 tsp. cider vinegar
1 Tbsp  & 1 tsp. honey
1 cup  tomato puree
1   scant tsp. caraway seeds (optional)
1 Tbsp  raisins (optional)
 
topping: 
sour cream 
dill weed 
tomato, chopped 
 
place potatoes, beets and water in a saucepan and cook until tender. 
(save the water.) cook onions in butter in large kettle. add optional 
caraway seeds and salt. cook until onions are translucent, then add 
celery, 
carrots and cabbage. add saved water and cook, covered, until all 
vegetables are tender. add potatoes, beets and all remaining ingredients. 
cover and simmer slowly for at least 30 minutes. season to taste. serve 
toped with sour cream, dill weed and chopped tomatoes. 
 
 
(ID: 76859) Mirror: rec.food.recipes: Sun, Jun 6, 2004


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