WetLeather Recipe Database - food for bikers

Name:	Borscht	Contributor:	Vernon Wade
Description:	Borscht	Posted:	1997-12-04
Key words:	beets, cabbage	Category:	Soups
ID:	391	Updated:	2006-01-09 11:04:43
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 sour cream
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Notes:	Another recipe from my unpublished best seller-Cooking for Guys.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