| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
8 |
Servings |
INGREDIENTS
| 3 |
md |
Beets |
| 2 1/2 |
qt |
Water |
| 3 |
md |
Potatoes |
| 1 |
sm |
Onion |
| 1 |
|
Bell Pepper |
| 2 |
|
Carrots |
| 6 |
|
Cloves garlic |
| 1 |
sm |
Can tomato paste |
| 1 |
ts |
Sugar |
| 1/4 |
|
Head of cabbage |
| 1 |
tb |
Vinegar |
| 1 |
tb |
Salt |
| 2 |
tb |
Vegetable oil |
INSTRUCTIONS
Peel beets, add to water in a large pot and bring to a boil. Cook until
done, about 45 minutes. Add salt. Remove beets from water and set aside to
cool.
Peel potatoes and cut into 1/8s. Add to beet water. Cook until almost done.
Meanwhile, chop onion and bell pepper. If you would like to spice it up add
a couple of Jalapenos. (They would never do this in Russia.) Grate carrots.
Finely chop garlic. Saute vegetables in oil until tender. Add tomato paste
and just enough water to make a thick sauce. Add sugar and cook an
additional five minutes.
Coarsely grate cooled beets.
Coarsely chop 1/4 of a head of cabbage and add to potatoes and beet water.
Boil until the cabbage is tender, about 15 minutes. Add vegetables and
vinegar. Taste and correct for salt.
Serve in soup bowls with a dollop of sour cream.
NOTES : An original recipe by Irene Howard - Cambridge, MA
garhow@hpubmaa.esr.hp.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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