Russian Borscht Recipe
Beet soup. Trust me, it’s a lot better than it sounds.
— 1 carrot
— 1 onion
— 1 big or 2 small beets
— 5 or 6 potatos
— 1/2 cabbage
— 1/2 glass water or bullion
— 1 tablespoon butter
— 1/2 teaspoon vinegar
Shredd the beet, and put it in a pot with water or bullion, butter, and vinegar. Put it on low heat with a lid.
Shredd carrot and onion very small and fry in a frying pan with butter.
Cut up the potatos and cabbage and put them in a big pot with water or bullion, and heat for 15 to 20 minutes.
Put everything in the big pot with the potatos and cabbage.
Cook 20 minutes, and then add 1/2 tablespoon salt.
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