Title: Sweet & Sour Borscht
Categories: Poland Holiday Vegetable Soup Pickle
Yield: 1 Servings

3	md	Size beets with leafy tops
2	tb	Salad oil
1	sm	Onion, chopped
2	lg	Carrots, diced
2	c	Coarsely shredded red or
		Green cabbage (I use green)
1/4	c	Lemon juice
10 1/2	tb	Sugar
1/2	ts	Dill weed
6	c	Vegetable stock
		Salt and pepper

Cut off beet tops. Cut off and discard stems and wilted leaves. Coarsely chop remaining leaves. Peed beets and shred coarsely; set aside.

Heat oil in a 5qt pan over medium heat. Add onion and carrot and cook, stirring occasionally until vegetables are soft (about 10 minutes). Add beets and tops, cabbage, lemon juice, sugar, dill and stock; bring to simmering. Reduce heat to low; cover and simmer until beets and cabbage are tender (about 45 minutes). Season with salt and pepper to taste.

If you eat dairy, serve with a dollop of sour cream. I serve it with potato- onion blintzes.

From:

From: Michael Loo Date: 22 Nov 96 National Cooking Echo Ä

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