|Key words:||beets, cabbage||Category:||Soups|
|Ingredients:||1/4 stick butter, melted
a double handful of peeled and diced beets
1 handfull chopped carrots
1/4-1/2 head (small to med) shredded cabbage
1/2 handful lima beans
1 onion, chopped
2 qts water
a three fingered pinch of salt
a pinch or two of pepper (less if fresh ground or coarse)
1 clove garlic, diced
a splash of lemon juice
a quarter handful of white death (sugar)
1-2 med to large potatoes, chopped
1 small to med tomato, chopped
2 three-fingered pinches finely chopped dill
a like amount of fresh finely chopped parsley
|Preparation:||In a kettle combine vegetables (except the tomatoes) and butter; cover and cook over low heat for 20 minutes, stirring occasionally (don't forget to stir; scorched beets-blechhh!).
Add water, salt, garlic, pepper, lemon juice and sugar.
Cover and cook over medium-high heat 20 minutes; add tomatoes and cook an additional 1/2 hour.
If beets or potatoes are not tender, cook some more.
Sprinkle servings with dill and parsley and top with a generous dollop of sour cream.
|Notes:||Another recipe from my unpublished best seller-Cooking for Guys.
For a traditional Russian meal, serve with dark bread or pumpernickle, sharp cheese and a very dark beer. Finish the meal with dessert vodka (both bottles), sing some lewd songs poorly, argue politics, break all the furniture and pass out. :-)
|Equipment:||medium stock pot/kettle|