MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Borsch With Potatoes
Categories: Soups, Ukrainian
Yield: 1 Batch

2 md Beets; cut in thin strips
1 md Carrot; cut in thin strips
3 c Water; up to 4 c
3 c Soup stock
1 md Potato; diced
2 md Potatoes; quartered
1/2 c Sour or rich sweet cream
1 sm Onion; chopped
2 tb Butter
1/2 c Tomatoes
1 c Cabbage; shredded
Salt & pepper
1/2 ts Sugar
Dill; chopped

Cover the beets and carrot with the water and soup stock. Cook until
partially done. Add the potatoes and continue cooking. When the
quartered potatoes are tender, remove them, mash, combine with the
cream and put aside. Cook the onion in the butter until tender but
not brown. Add the tomatoes and simmer for a few minutes. Toss in the
cabbage and cook until it is tender. Add this mixture to the borsch.
Season to taste with salt & pepper. Stir in the sugar. Simmer for a
brief period to blend the flavors. Add the potato & cream mixture and
chopped dill. If necessary, thin the borsch with some boiling water
or soup stock to get the desired consistency.

Recipe by Mrs. F. J. Kusey, Canora, Saskatoon

Recipe FROM: Traditional Ukrainian Cookery, 1976

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