Aunt Eloise's Borscht

Directions

Put the cubed potatoes into 3 litres (12 cups) of water in a pot and bring to a boil.

Melt the margarine in a frying pan and saut? the onion until it is brown.

Add the tomatoes.

Cook the beets, peel and then julienne.

(Leave the root and 2 to 3 inch of stem on the beets or the color will ‘bleed’ from the beets before they get into your borscht.)

Add to potatoes and bring to a boil.

Add tomatoes and onions to the potatoes and beets and simmer.

Add cabbage.

Add the parsley, basil, oregano and sour leaves or lemon juice.

Options: Simmer pork bones in water, remove bones and scum, add potatoes and beets.

Add garlic to tomato/onion.

Add lentils or small navy beans - can be added the second day.

Serve hot or cold with sour cream.