Borscht(Served Cold, Yields About 7 Cups)

• 2 c. diced beets
• 1/2 c. diced carrots
• 1 c. diced onion
• 1 clove garlic, minced
• 2 Tbsp. minced parsley
• 2 c. water
• 2 tsp. magarine
• 2 c. chicken or beef stock
• 1 1/4 c. shredded cabbage or collard leaves
• 2 tsp. cider vinegar
• salt to taste
• freshly ground black pepper
• sour cream or yogurt
• cucumber, grated (optional)
• fresh dill (optional)

1. Place first 5 vegetables and water into a large saucepan or soup kettle.
2. Bring to a boil and gently simmer, covered, 20 to 25 minutes.
3. Add margarine, stock, cabbage and vinegar and simmer until vegetables are tender.
4. Add salt and pepper to taste.
5. Serve as is or put mixture into a blender and blend until smooth.
6. Chill and serve garnished with a tablespoon of sour cream and cucumber or fresh dill, as desired.

beets, carrots, onion, clove garlic, parsley, water, magarine, chicken, cabbage, cider vinegar, salt, freshly ground black pepper, sour cream, cucumber, dill

Taken from www.cookbooks.com/Recipe-Details.aspx?id=727490 (may not work)