Aunt Eloise's Borscht
Yield
servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
potatoes
cubed |
|
| 4 | tablespoons |
margarine
|
|
| 1 | medium |
onions
shredded |
|
| 1 | tin |
tomatoes
small, chopped |
*
|
| 2 | large |
beets
|
*
|
| ½ | small |
cabbage
finely shredded |
*
|
| 1 | tablespoon |
parsley leaves
minced |
|
| ½ | teaspoon |
basil
dried, rubbed to powder |
*
|
| ½ | teaspoon |
oregano
dried, rubbed to powder |
|
| 3 | x |
sorrel leaves
or juice of 1/2 lemon |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
potatoes
cubed |
|
| 6E+1 | ml |
margarine
|
|
| 1 | medium |
onions
shredded |
|
| 1 | tin |
tomatoes
small, chopped |
*
|
| 2 | large |
beets
|
*
|
| 0.5 | small |
cabbage
finely shredded |
*
|
| 15 | ml |
parsley leaves
minced |
|
| 2.5 | ml |
basil
dried, rubbed to powder |
*
|
| 2.5 | ml |
oregano
dried, rubbed to powder |
|
| 3 | x |
sorrel leaves
or juice of 1/2 lemon |
* |
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.
