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Traditional Borscht · Recipe

Servings: 8 Servings

8 medium beets, scrubbed, trimmed & grated
2 cups shredded cabbage
2 turnips, peeled & sliced
2 carrots, scrubbed & sliced
2 cups chopped onion
2 tablespoons margarine
1 teaspoon caraway seeds
2-3 quarts stock or water
1 teaspoon dried dill (or 2 tablespoons fresh)
1/2 cup cider vinegar
1 tablespoon honey
1 cup tomato puree
1/2 cup orange juice
1/4 teaspoon paprika
Salt to taste

• Scrub the beets and trim off their tails and crowns.

• Chop, shred or slice all of the vegetables, beets can be messy, so grate them last.

• In a large stockpot, saute the onion in margarine for a few minutes, then add the caraway and the rest of the vegetables. Add the stock and the remaining ingredients.

• Cover and simmer for 40 to 45 minutes, testing occasionally to see if tender.

• If you use fresh dill, add it at the very end.

• Once cooked, you can puree this soup in a blender or food processor for more delicate texture.

• Serve hot, garnished with a dollop of sour cream or a sprig of dill.
Posted By Gremelin Posted on October 1st, 2018
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Comments and Attributions

Garden Fresh Cooking - Organic Gardening Magazine, January, 1998


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