| BORSCHT (BEET SOUP) |
2 cups peeled beets (boil enough to loosen skins)
1 ½ cups other roots, such as radishes, turnips, or carrots
1 cup onion or scallions
2 cups vegetable or meat stock
2 tomatoes, diced (optional)
1 cup shredded cabbage (red or green), or other greens
1 Tbsp. vinegar
salt and pepper
Cube or chop beets, other roots, and onions, and simmer for 20
minutes in stock. Add rest of ingredients and simmer another 20
minutes. Serve with a dollop of sour cream, cottage cheese, or yogurt.