Name: Ukrainian Borscht-Martha Stewart Living
Ingredients: 1 c Dried lima beans; Salt; 1 tb Unsalted butter; 2 Cloves garlic, peeled and chopped; 2 md Onions, peeled and chopped; 4 c Shredded green cabbage; 1 cn (28-oz) crushed tomatoes; 6 Carrots, peeled and cut into 1/4-inch-thick rounds; 1 sm Bulb celeriac, peeled and grated; 12 c Beef Stock (separate recipe); Freshly ground pepper; 3 lb Beets, peeled and grated; 3 md Yellow potatoes, peeled and cubed; 5 tb Sugar, or to taste; 3 tb Red-wine vinegar; 3 tb Fresh lemon juice; 2 tb Chopped fresh dill, plus more for garnish; 2 c Shredded beef, from stock; Sour cream, as garnish

What about the people [when the Spirit is moving a preacher]? They sense it at once; they can tell the difference immediately. They are gripped, they become serious, they are convicted, they are moved, they are humbled. Some are convicted of sin, others are lifted up to the heavens, anything may happen to any one of them. They know at once that something quite unusual and exceptional is happening. As a result they begin to delight in the things of God and they want more and more teaching.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy	Ukrainian	Soup/stews, Main dish	8	Servings

INGREDIENTS

1	c	Dried lima beans
		Salt
1	tb	Unsalted butter
2		Cloves garlic, peeled and chopped
2	md	Onions, peeled and chopped
4	c	Shredded green cabbage
1	cn	(28-oz) crushed tomatoes
6		Carrots, peeled and cut into 1/4-inch-thick rounds
1	sm	Bulb celeriac, peeled and grated
12	c	Beef Stock (separate recipe)
		Freshly ground pepper
3	lb	Beets, peeled and grated
3	md	Yellow potatoes, peeled and cubed
5	tb	Sugar, or to taste
3	tb	Red-wine vinegar
3	tb	Fresh lemon juice
2	tb	Chopped fresh dill, plus more for garnish
2	c	Shredded beef, from stock
		Sour cream, as garnish

INSTRUCTIONS

1. Place lima beans in a medium saucepan with cold water to cover. Bring to
a boil and let boil for 1 minutc. Drain, return beans to pot and cover
again with cold water. Bring to a boil, turn heat to low, and let simmer
for 30 to 60 minutes, or until beans are firm but not mushy. Add salt to
taste in the last 10 minutes. Let cool in liquid until needed.
2. In a 6-quart stockpot, melt the butter. Add garlic and onions and cook
over low heat, covered, for 5 minutes, or until onion is transparent. Add
cabbage, tearing long shreds into smaller pieces. Add tomatoes; cook for 5
minutes. Add carrots, celeriac, stock, and salt and pepper to taste; cook,
covered, until vegetables arc soft, about 1 hour.
3. Add half the beets, the potatoes, beans, sugar, vinegar, lemon juice,
dill, and shredded beef, and cook 20 minutes more. Add remaining beets and
cook 10 to 15 minutes longer, until tender. Adjust seasonings. Ladle into
bowls, top with a dollop of sour cream, and sprinkle with more fresh dill.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
Posted to MC-Recipe Digest V1 #514 by kathy <jbird21@mindspring.com> on Mar
13, 1997

A Message from our Provider:

“Jesus: The half has never been told”