*  Exported from  MasterCook  *
                            Irene’s Hot Borscht
 Recipe By     : Irene Howard
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Russian                          Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    Medium Beets
    2 1/2  qt            Water
    3                    Medium Potatoes
    1                    Small onion
    1                    Bell Pepper
    2                    Carrots
    6                    Cloves garlic
    1                    Small can tomato paste
    1      tsp           Sugar
      1/4                Head of cabbage
    1      tbsp          Vinegar
    1      tbsp          Salt
    2      tbsp          Vegetable oil
 Peel beets, add to water in a large pot and bring to a boil. Cook until
 done, about 45 minutes. Add salt. Remove beets from water and set aside to
  Peel potatoes and cut into 1/8s. Add to beet water. Cook until almost done.
  Meanwhile, chop onion and bell pepper. If you would like to spice it up add
 a couple of Jalapenos. (They would never do this in Russia.) Grate carrots.
 Finely chop garlic. Saute vegetables in oil until tender. Add tomato paste
 and just enough water to make a thick sauce. Add sugar and cook an
 additional five minutes.
  Coarsely grate cooled beets.
  Coarsely chop 1/4 of a head of cabbage and add to potatoes and beet water.
 Boil until the cabbage is tender, about 15 minutes. Add vegetables and
 vinegar. Taste and correct for salt.
  Serve in soup bowls with a dollop of sour cream.
 An original recipe by Irene Howard - Cambridge, MA
 Compliments of:
 Garry’s Home Cookin' Website
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