Vegan: Mom's Hot Borscht

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* Exported from MasterCook *

 

Mom's Hot Borscht

 

Recipe By :thalia

Serving Size : 0 Preparation Time :0:00

Categories : Soups and Stews

 

Amount Measure Ingredient -- Preparation Method

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2 bunces fresh beets with greens attached

white or rice vinegar

3 onions, diced

1 cup cabbage, diced

salt and pepper to taste

1/4 cup fresh dill, chopped

1 carrot, grated

1 parsnip, grated

 

Peel Beets. (This may make you hands pink....wear gloves if that worries you).

dice raw beets, add to water, enough to cover and be about 4 times their volume.

Lightly saute onions, carrot and parsnip in pan with cabbage and dill. Let

sauteed vegetables sit while you cut up the carefully washed beet greens (they

can get sandy, like spinach) into tiny bits. Add them at the last minute to the

sauteed vegetables, stirring as they immediately wilt. Add vegetable mix to

beets in water. Add salt and pepper to taste. The water should cover all the

vegetables you have added. Cook over low heat for at least 2 hours til beets

have gotten tender, the water has gotten very pink and all the veggies are

cooked and very soft. Serve hot. You may wish to add vinegar to the pot or to

the individual servings. If adding to the pot, start out slowly, 1/4 cup at a

time to taste. When you like the taste, stop.

 

Source:

" www.vegweb.com "

Start to Finish Time:

" 3:00 "

 

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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg

Sodium. Exchanges: .

 

Serving Ideas : Serve hot with boiled potatoes on the side to add.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0