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Borscht

soups

8 cup good-quality beef stock
1 can (28 oz) plum tomatoes, coarsely chopped; with juice
1 large onion; finely chopped
2 carrots; finely sliced, up to 3
1 cup finely chopped celery
2 cup peeled and diced beets
6 black peppercorns
1 bay leaf
1 tablespoon caraway seeds
1/3 cup white wine vinegar
1 cup finely sliced savoy cabbage
1/4 cup each chopped parsley and dillweed
salt and pepper
sour cream; optional

In a large heavy-bottomed pot over medium-high heat bring stock to a steady simmer. Stir in tomatoes, onion, carrots, celery and beets. Add peppercorns, bay leaf, caraway and vinegar and simmer for 30 minutes, partly covered, or until vegetables begin to soften. Stir in cabbage and continue simmering gently for 20 to 30 minutes more. Add parsley and dillweed during final 5 minutes of cooking reserving a few pinches parsley and dillweed for garnish. Season to taste with salt and freshly ground pepper just prior to serving. Garnish each bowlful with a small dollop of sour cream and reserved parsley and dill, if desired.

Contributor: President's Choice Magazine - November, 1998

Yield: 8 servings

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