Let us never surrender our judgments or our consciences to be at the disposal and opinions of others, and to be subjected to the sentences and determinations of men… It is my exhortation therefore to all Christians to maintain their Christian freedom by constant watchfulness. You must not be tempted or threatened out of it; you must not be bribed or frightened from it; you must not let either force or fraud rob you of it… We must not give up ourselves to the opinion of other men, though they be never so learned, never so holy, merely because it is their opinion. The apostle directs us to try all things and to hold fast that which is good (1 Thess. 5:21). It often happens that a high esteem of others in respect of their learning and piety makes men take up all upon trust from such, and to submit their judgments to their opinions, and their consciences to their precepts. This should not be so.

Samuel Bolton

CATEGORY	CUISINE	TAG	YIELD
Vegetables	American	Soups and s, Vegetables	1	Servings

INGREDIENTS

4	md	Potatoes; cubed
4	tb	Margarine
1	md	Onion; shredded
1	cn	Tomatoes; small, chopped
2	lg	Beets (or 3 small)
1/2	sm	Cabbage; finely shredded
1	tb	Fresh parsley; minced
1/2	ts	Dried basil; Rubbed To Powder
1/2	ts	Dried Oregano; Rubbed To Powder
3		Sour Leaves Or Juice Of 1/2 Lemon, * See Note

INSTRUCTIONS

* Sour leaves are interchangeable with sorrel leaves.
Put the cubed potatoes into 3 litres (12 cups) of water in a pot and bring
to a boil.
Melt the margarine in a frying pan and sauté the onion until it is brown.
Add the tomatoes.
Cook the beets, peel and then julienne. (Leave the root and 2-3" of stem on
the beets or the color will 'bleed' from the beets before they get into
your borscht.)
Add to potatoes and bring to a boil.
Add tomatoes and onions to the potatoes and beets and simmer. Add cabbage.
Add the parsley, basil, oregano and sour leaves or lemon juice.
Options: Simmer pork bones in water, remove bones and scum, add potatoes
and beets. Add garlic to tomato/onion. Add lentils or small navy beans -
can be added the second day.
Serve hot or cold with sour cream.
Aunty Eloise says that there are many different kinds of borscht. You make
lighter ones in the summer and richer heavier ones in the winter. Once,
while on vacation in Los Angeles, I was talking about borscht to a nice
American lady of German descent. She said that her family's borscht didn't
use any beets or sour leaves but that it did use sour salt. I had never
seen or heard of such a thing but when I searched a local (LA) supermarket
I had no trouble finding it. However, since then, I have not seen that
ingredient in a local (MA) store or seen a recipe using it.
Recipe by: Eloise McMicken Posted to MC-Recipe Digest V1 #767 by Peg
Baldassari <Baldassari@compuserve.com> on Aug 31, 1997

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“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”