Borscht

Submitted by: Gail	Country: Canada
Category: Home/Soups & Creams
Quantity: 6 servings	Preparation time: 0:30 hr. Cooking time: 0:15 hr.

Ingredients

1 1/2 cups	diced potatoes	350 mL
2 cups	diced beets	500 mL
1 tsp	salt	5 mL
1 tbsp	vinegar	15 mL
1 cup	sliced carrots	250 mL
1 cup	green beans, cut into 1-in/2.5-cm pieces	250 mL
1 cup	peas	250 mL
2 cups	shredded cabbage	500 mL
2 tbsp	chopped parsley	30 mL
1 tbsp	chopped dill leaves	15 mL
1/4 cup	chopped onion	60 mL
1 quart	tomatoes, peeled and quartered	1 L
1	stalk celery, sliced	1
	salt and pepper, to taste
1/3 cup	butter	60 g
1/2 cup	chopped onion	125 mL
1 1/2 tsp	chopped dill leaves	7 mL
1 tbsp	granulated sugar	15 g
1 cup	sour cream	250 mL

Directions

Cover potatoes and beets with water, add salt and vinegar. Put on to boil, add carrots, beans and peas. Add water to cover vegetables, boil 15 minutes.

Add shredded cabbage, chopped parsley, dill leaves, chopped onion, tomatoes, celery, salt and pepper. Add more water if necessary.

Boil 30 minutes longer.

Melt butter in frypan. Add the chopped onion and sauté onion till tender but not brown. Add to soup with the 1 1/2 ts/7 mL dill leaves and 1 tbsp/15 g sugar. Boil 10 minutes more. Remove from heat and allow to stand for 30 minutes. Add a little soup to the sour cream, return mix to soup pot and stir well.

Place over low heat for a few minutes until heated through.