My Favorite Borscht

Submitted by United Church of God on Sun, 2011-04-24 16:40
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Description

A treasure trove of delicious treasures!

Summary

Yield
Servings
Source

Victor Kubik, Lafayette IN

Prep time1 1⁄2 hours

Ingredients

6Tablespoonbutter (or margarine)
2Clovegarlic (minced)
2 large yellow onions (thinly sliced)
1Cupchopped celery
8Cupbeef stock
1Cupsliced carrots
1 1⁄2Poundfresh beets (peeled and shredded)
2 large red potatoes (peeled and cubed)
2Cupcoarsely shredded green cabbage
3Tablespoonchopped parsley
1Tablespoonchopped fresh dill (1-1/2 tsp. dried)
2Tablespoonred wine vomegar
1Pinchcayenne pepper
1 salt
1 pepper
1 sour cream (for topping)

Instructions

Melt butter in a large soup pot. Add garlic, onions, and celery. Cover and steam vegetables for 10 minutes. Stir in half of the stock. Add carrots and beets. Simmer partially covered for 20 minutes. Add potatoes and cook 10 minutes. Stir in remaining stock, cabbage, parsley, dill, and vinegar and cook, uncovered 15 minutes more. Season with pepper and salt. Serve hot. Top each bowl with a generous dallop of fresh sour cream.

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