Garden Borscht Recipe
Ingredients
2 tablespoons salad oil
2 medium-sized celery stalks, thinly sliced
2 medium-sized carrots, thinly sliced
1 medium-sized onion, diced
1 1/2 pounds beets, peeled and coarsely shredded
2 medium-sized tomatoes, diced
1 6-ounce can tomato paste
2 beef-flavor bouillon cubes or envelopes
8 cups water
1/4 cup cider vinegar
3 tablespoons sugar
1 tablespoon salt
1 8-ounce container sour cream
Directions
1. In 8-quart Dutch oven or saucepot over medium heat, in hot salad oil, cook celery, carrots, and onion until tender, stirring frequently. Add beets and remaining ingredients except sour cream; over high heat, heat to boiling. Reduce heat to low; cover and simmer about 50 minutes, or until vegetables are very tender, stirring occasionally. Skim fat from liquid in Dutch oven.
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