Date: Wed, 26 Oct 94 07:52:25 CDT
From: kfischer@acpub.duke.edu (Karen Fischer)
This is a yummy dish for all you fall season root vegetable fans. It's
adapted from a recipe that I believe first appeared in Gourmet magazine.
Preparation is not time consuming unless, like me and my Russian peasant
ancestors, you chop and grate by hand :)
Hot Borscht, Russian Tea Room
4 cups veggie stock
3 large beets
1 carrot
2 stalks celery
2 onions
1 parsnip
1 cup coarsely shredded cabbage
1 cup tomato pulp, fresh or canned (I use canned)
1 tsp sugar (optional; the beets are sweet)
1 clove garlic, split and impaled on a toothpick
Peel beets and shred coarsely. Chop carrots, onions, celery and parsnip.
Boil stock and add beets, carrots, onions, celery and parsnip. Simmer
covered 20 minutes. Add cabbage, tomato, sugar and garlic on toothpick.
Simmer 15 minutes until cabbage is tender. Remove garlic. Top with dill
(fresh is best) and ff sour cream if you are so inclined. Serve hot.
kwvegan vegan