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Associate.com - Share Your Recipe!

Recipe Name: Aunt Eloise's Borscht Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
4 Potatoes, cubed
4 Tablespoon(s) Margarine
1 Onion, shredded
1 Tomatoes, small chopped
2 Beets, or 3 small
1/2 Cabbage, finely shredded
1 Tablespoon(s) Fresh parsley, minced
1/2 Teaspoon(s) Dried basil, Rubbed To
powder
1/2 Teaspoon(s) Dried Oregano, Rubbed To
3 Sour Leaves Or Juice Of 1/2
Lemon * See Note
Directions:
Sour leaves are interchangeable with sorrel leaves. Put the cubed
potatoes into 3 litres (12 cups) of water in a pot and bring to a
boil. Melt the margarine in a frying pan and sauté the onion until it
is brown. Add the tomatoes. Cook the beets, peel and then julienne.
(Leave the root and 2-3" of stem on the beets or the color will
'bleed' from the beets before they get into your borscht.) Add to
potatoes and bring to a boil. Add tomatoes and onions to the potatoes
and beets and simmer. Add cabbage. Add the parsley, basil, oregano and
sour leaves or lemon juice. Options: Simmer pork bones in water,
remove bones and scum, add potatoes and beets. Add garlic to
tomato/onion. Add lentils or small navy beans - can be added the
second day. Serve hot or cold with sour cream. Aunty Eloise says that
there are many different kinds of borscht. You make lighter ones in
the summer and richer heavier ones in the winter. Once, while on
vacation in Los Angeles, I was talking about borscht to a nice
American lady of German descent. She said that her family's borscht
didn't use any beets or sour leaves but that it did use sour salt. I
had never seen or heard of such a thing but when I searched a local
(LA) supermarket I had no trouble finding it. However, since then, I
have not seen that ingredient in a local (MA) store or seen a recipe
using it. Recipe by: Eloise McMicken Posted to MC-Recipe Digest V1
#767 by Peg Baldassari <Baldassari@compuserve.com> on Aug 31, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1152
Calories From Fat: 412
Total Fat: 46.7g
Cholesterol: 0mg
Sodium: 862.4mg
Potassium: 4210.4mg
Carbohydrates: 171.5g
Fiber: 22.8g
Sugar: 17.4g
Protein: 20.7g


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