Polish Borscht No.1

 Boiled potatoes are served. This soup is almost as much a cabbage soup as it is a beet soup.

2 qts. beef bouillon

1 cup diced carrots

1 large onion, fine dice

1 tsp. minced parsley

4 large dried mushrooms

1 cup sour cream

1 tsp. sugar

1 tsp. lemon juice

3 cups grated beets

       Salt

2 cups shredded cabbage

       Hot boiled potatoes

1. Simmer beef bouillon with onion for 2 hours.

2. Strain stock and remove fat.

3. Wash, chop and soak in hot water the dried mushrooms, add them to the hot soup and boil for 15 minutes.

4. Toss sugar with grated beets, shredded cabbage, diced carrots and parsley.

5. Let the mixture stand until the sugar is dissolved.

6. Add the mixture to the soup and continue to boil for 25 to 30 minutes, until the vegetables are tender.

7. Add 1 cup sour cream and 1 tsp. lemon juice to the soup.

8. Reheat without boiling and add salt, if necessary.

9. Serve a mealy, freshly boiled potato in each soup plate. ©Al (Alex-Alexander) D. Girvan. All rights reserved.