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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Ukrainian Red Borscht Soup Recipe

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This recipe for Ukrainian Red Borscht Soup is from Gluten Free Secrets from the Courtyard, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 medium beets, peeled and shredded
3 carrots, peeled and shredded
3 medium baking potatoes, peeled and cubed
1 tablespoon vegetable Oil
1 medium onion, chopped
1 (6 ounce) can tomato paste
3/4 cup water
1/2 medium head cabbage, cored
and shredded
I (8 ounce) can diced tomatoes, drained
3 cloves garlic, minced
salt and pepper to taste
1 teaspoon white sugar, or to taste

1/2 cup sour cream, for topping
1 tablespoon chopped fresh
parsley for garnish

Directions:
Directions:
Fill a large pot halfway with water(about 2 quarts), and bring to a boil.
Add the beets and cook until they have lost their color. Add the carrots and potatoes,
and cook until tender, about 15 minutes. Add the cabbage, and the can
of diced tomatoes.

Heat the oil in a skillet over medium heat. Add the onion, and cook until
tender. Stir in the tomato paste and water until well blended. Transfer to
the pot. Add the raw garlic to the soup, cover and turn off the heat. Let
stand for 5 minutes. Taste, and season with salt, pepper and sugar.

Ladle into serving bowls, and garnish with sour cream and fresh
parsley.

Personal Notes:
Personal Notes:
You can add 1 (16 ounce) package pork sausage if wanted -

Crumble the sausage into a skillet over medium-high heat. Cook and
stir until no longer pink. Add to the beets.

 

 

 

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