Title: Borscht
Categories: Vegetable German
Yield: 10 Servings

2	c	Water
2	c	Finely grated beets
1/2	c	Finely shredded carrots
1	c	Finely chopped onions
2	c	Beef stock
2	tb	Butter
1	c	Tomato juice
1/2	c	Shredded cabbage
1/2	c	Chopped beet tops
1	ds	Of dill
1	c	Diced potatoes
1	c	Thick sour cream

Combine water, beets, carrots, and onions into soup pot. Bring to a boil and cook for about 20 minutes. Add the stock and remaining ingredients except the potatoes and sour cream. Simmer for 15 minutes,taste and season. In a small saucepan, bring potatoes to a boil and cook until tender, about 10-15 minutes. Add potatoes and sour cream to first mixture. Serve immediately. Serves 10.

Origin: HomeStyle, Canadian Classics Shared by: Sharon Stevens.

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