->Borscht 01 <-

Serves 6 1 tablespoon tomato paste

1 lb. fresh beets, cut into julienne strips

1 carrot, cut into julienne strips

2 small parsnips, cut into julienne strips

4 stocks celery, cut into julienne strips

1 onion, finely chopped

2 cloves garlic

4 A1/2 cups coarsely chopped green cabbage

6 ripe tomatoes, peeled, seeded and coarsely chopped

1/2 cup finely chopped fresh parsley

1/2 cup flour

1/2 cup sour cream

Sugar, optional

Bring 3 quarts of water to a boil in a large saucepan and season

with salt and pepper. Add tomato paste, beets, carrots, parsnips

and celery, stir well and simmer for 15 minutes. Add the onion,

garlic and shredded cabbage and simmer for additional 15 minutes.

Check the soup for seasoning. Add the tomatoes, simmer for 5 minutes

and stir in the parsley. Thicken soup by mixing in flour and sour

cream over low heat until well combined. Do not allow boiling.

Borscht should be slightly piquant, but not sweet a add salt and sugar if necessary. This is best made a day in advance and reheated

just before serving.