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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Borscht (Polish Beet Soup) Recipe

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This recipe for Borscht (Polish Beet Soup) is from Tanya and Patrick's First Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans sliced beets
1 small can peas
1 medium onion diced and sautéed in ½ cup butter
1 cup shredded cabbage
1-2 cups diced potatoes
Cider vinegar to taste
Salt
Pepper
Dill
1 pint whipping cream
Directions:
Directions:
Boil potatoes, cabbage and dill in water that covers it.

Slice up drained beets. Put beet juice in pot with vegetables and water.

When potatoes are cooked add beets, peas, whipping cream and sautéed onions to pot.

Bring to boil. Remove from heat and season to taste.
Personal Notes:
Personal Notes:
This is a Helen Kroll recipe.

 

 

 

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