Beet Borscht *

• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 large beet, grated
• 2 cloves garlic, chopped
• 2 c. canned tomatoes
• 1 c. peeled and chopped potatoes
• 1 qt. stock
• 1 qt. water
• 1/4 tsp. ground black pepper
• 1 Tbsp. parsley
• 1 tsp. salt
• 2 c. grated beets
• 1 c. grated carrots
• 3 Tbsp. butter (more as needed)
• 3 c. shredded cabbage
• juice from 2 lemons

1. Saute onion and celery in 1 tablespoon butter.
2. Place sauteed onion and celery in large pot with 1 grated beet, garlic, tomatoes with juice, potatoes, stock, water, pepper, parsley and salt. Bring to boil; lower heat immediately and simmer, uncovered, 45 minutes.
3. Strain out vegetables; puree in food processor and return to soup.
4. Saute grated beets and carrots in 1 tablespoon butter; add to soup and simmer 15 minutes.
5. Do not boil, as this will turn red beet color brown.
6. Saute cabbage in 1 tablespoon or more butter for 5 minutes; add to soup and simmer 15 minutes more. Add lemon juice.
7. Taste for salt and pepper.
8. Serve hot with sour cream.

onion, stalks celery, garlic, tomatoes, potatoes, stock, water, ground black pepper, parsley, salt, grated beets, carrots, butter, cabbage, lemons

Taken from www.cookbooks.com/Recipe-Details.aspx?id=763240 (may not work)