Borscht

[Easy Recipe Finder]

1 1/2 cups diced potatoes 350 mL
2 cups diced beets 500 mL
1 tsp salt 5 mL
1 tbsp vinegar 15 mL
1 cup sliced carrots 250 mL
1 cup green beans, cut into 1-in/2.5-cm pieces 250 mL
1 cup peas 250 mL
2 cups shredded cabbage 500 mL
2 tbsp chopped parsley 30 mL
1 tbsp chopped dill leaves 15 mL
1/4 cup chopped onion 60 mL
1 quart tomatoes, peeled and quartered 1 L
1 stalk celery, sliced 1
salt and pepper, to taste
1/3 cup butter 60 g
1/2 cup chopped onion 125 mL
1 1/2 tsp chopped dill leaves 7 mL
1 tbsp granulated sugar 15 g
1 cup sour cream 250 mL

Cover potatoes and beets with water, add salt and vinegar. Put on to boil, add carrots, beans and peas. Add water to cover vegetables, boil 15 minutes.

Add shredded cabbage, chopped parsley, dill leaves, chopped onion, tomatoes, celery, salt and pepper. Add more water if necessary.

Boil 30 minutes longer.

Melt butter in frypan. Add the chopped onion and sauté onion till tender but not brown. Add to soup with the 1 1/2 ts/7 mL dill leaves and 1 tbsp/15 g sugar. Boil 10 minutes more. Remove from heat and allow to stand for 30 minutes. Add a little soup to the sour cream, return mix to soup pot and stir well.

Place over low heat for a few minutes until heated through.