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Sweet & Sour Borscht holiday, pickles, polish, soups, vegetables 3 medium size beets with leafy tops 2 tablespoon salad oil 1 small onion, chopped 2 large carrots, diced 2 cup coarsely shredded red or 1 green cabbage (i use green) 1/4 cup lemon juice 10 1/2 tablespoon sugar 1/2 teaspoon dill weed 6 cup vegetable stock 1 salt and pepper Cut off beet tops. Cut off and discard stems and wilted leaves. Coarsely chop remaining leaves. Peed beets and shred coarsely; set aside. Heat oil in a 5qt pan over medium heat. Add onion and carrot and cook, stirring occasionally until vegetables are soft (about 10 minutes). Add beets and tops, cabbage, lemon juice, sugar, dill and stock; bring to simmering. Reduce heat to low; cover and simmer until beets and cabbage are tender (about 45 minutes). Season with salt and pepper to taste. If you eat dairy, serve with a dollop of sour cream. I serve it with potato- onion blintzes. From: Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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