German Borscht
Ingredients
- 3 C. Water
- 1 med. Onion finely chopped
- 1 med. Potato cut into strips or cubed
- 1-2 med. Carrots cut in strips
- 1 stalk Celery finely chopped – or 1 parsnip, chopped
- 1 Green Pepper chopped
- 1-2 Cloves Garlic mashed with salt
- 1-2 Tbsp. Sugar
- 2 tsp. Butter or Oil
- 1 tsp. Salt or to taste
- 1 can Kidney Beans with juice
- 1 8 oz can Tomato Sauce
- 1/2 C. Parsley-finely chopped
- 1 can Shoestring Beets with juice or Fresh Beets, cooked and julienned
- Sour Cream important!
Instructions
- In large pan, bring water to a boil.
- Add onion, potato, carrots, celery and green pepper.
- When vegetables are half done, add garlic, sugar, butter, salt and kidney beans with their juice.
- Let vegetables cook until tender, then reduce heat to a simmer and add tomato sauce, parsley and, lastly, the beets with their juice.
- Serve hot with dollops of sour cream in each bowl.
