Russian Borscht
Ingredients:
- 3 beets julienned
- 2 tbsp fresh dill chopped
- 1 small can tomato paste
- 1 carrot diced
- 8 ½ C water
- 1 ½ tsp flour
- 1 Med potato diced
- ½ C cold water
- salt & pepper to taste
- 1 lg onion diced
- 2 tbsp lemon juice
- 1 ½ C shredded green cabbage
- 1 tbsp salted butter
- ½ C diced bell pepper (optional)
- sour cream to finish
Cook beats and carrots in water for 20 minutes, add potatoes and simmer 10-15 mins more. Add lemon juice and bell pepper and simmer until tender. Sauté onion in butter until tender. Ad cabbage to onion with ¼ C water, simmer until cabbage is tender. Stir into beets. Ad tomato paste & salt & pepper to taste. Blend flour with ½ c cold water, stir into vegetables. Add dill and bring to boil for 5-10 minutes. Serve hot with a dollop of sour cream on top. For added flavour, try using half vegetable stock, half water for the broth.
Enjoy!
