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Borsch Soup
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1 1/2 cups beets - scrubbed well and diced into small cubes
1 1/2 cups potatoes - peeled and diced into small cubes
1 tsp salt.
2 tbsp.vinegar
Put the diced potatoes and beets in a LARGE pot and add water until it covers the vegetables by 1". Bring to a boil and cook 15 minutes.

Add the following:
1 1/2 cups diced carrots
1 cup chopped green or yellow beans
1 cup peas (If you have to use frozen peas add them just before serving.)
4 Tbsp. beef soup base
Add more water to cover vegetables. Cook another 15 minutes.

Add the following:
2 Tbsp. sugar
2 cups chopped cabbage
1/3 cup chopped parsley
1/2 cup chopped onion
1 Tbsp. chopped dill weed
1 large can tomatoes (or 6 large skinned tomatoes
4 stocks diced celery
Add more water, just to cover vegetables. Cook until vegetables are just soft. Turn off heat.

Then add:
1/2 cup chopped onion microwave in
1/3 cup butter until cooked.
1 Tbsp. chopped dill
Stir the onion and dill into the soup and let the flavors blend for at least 10 minutes before serving. Put a bowl of sour cream on the table and let guests put a dollop of sour cream into the middle of their hot soup. This is a wonderful flavorful soup. It can be stored for a week and reheated as needed.

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