MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spring Beet Borsch
Categories: Soups, Ukrainian
Yield: 1 Batch

8 sm Beets with tops
1 md Onion; chopped fine
1 sm Carrot; cut in thin strips
1 md Potato; diced
1/2 c String beans; diced
1 sm Celery rib;
- diced (optional)
2 c Cabbage; shredded
6 c Soup stock
5 c Water
1/2 c Tomato juice: or more
Beet kvas or lemon juice
1 tb Flour (optional)
1/2 c Sour cream; or more
1 tb Dill; chopped
Salt & pepper

Young tender beets with green tops make an especially delicious
borsch. A few slices of side bacon may be added to enhance the flavor.

Wash the beets; cut off the tops and wash them thoroughly. Do not
pare the beets. Cut the tops into small pieces and the beets into
thin strips. Place these in a kettle along with all the other
vegetables. Cover with the soup stock and water. Cook until the
vegetables are tender. Pour in the tomato juice. Add enough beet kvas
or lemon juice to give the desired tartness. Blend the flour with the
sour cream and stir into the borsch. Bring to a boil. Add the dill.
Season to taste with salt & pepper.

Recipe by Mrs. A. Todoriw, Gronlid, Saskatoon

Recipe FROM: Traditional Ukrainian Cookery, 1976

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