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RUSSIAN VEGETARIAN BORSCHT

* DOUBLE RECIPE IN WINTER 3 lg onions, sliced 1 stalk celery including leaves, sliced 18 lg mushrooms, sliced 2 qt red potatoes, diced 5 C. or 1 dzn beets, diced 1 med red cabbage, sliced 1 med white cabbage, sliced Saute onions until translucent. Add remaining vegetables and saute an additional 5 minutes. Stir constantly Stir into above 3 tsp dill weed 3 tsp caraway seed black pepper to taste Add to above, cover and bring to a boil. Reduce heat and simmer 30 minutes. 8 oz rubber chicken or 1/4 # vegetable base to 1 gal water 3/4 C. apple cider vinegar 3/4 C. honey or rice syrup 1/2 qt tomato puree Disslove miso in soup broth and add to soup another 15 minutes 4 Tbsp light miso 2 C hot broth reserved from soup Thicken the soup with a little cornstarch if you prefer. Garnish with plain nonfat yogurt and fresh dill weed.

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