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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Beet Borscht Recipe

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This recipe for Beet Borscht is from Love in a Bowl, 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 qt. water
2 onions, chopped
2 carrots, sliced or shredded
1/2 a cabbage, shredded
6 large beets, shredded
2 tsp. caraway seeds
2 tsp. dill seeds
1 Tbsp. onion powder
1 tsp. tarragon
3 bay leaves
3 Tbsp. lemon juice
2 Tbsp. maple syrup
1 1/2 tsp. salt
2 Tbsp. olive oil (opt.)
Directions:
Directions:
Combine all except the oil in a large pot. Cook until veggies are soft. Remove a portion of the soup and blend in the blender until smooth. Add the blended soup back to the pot for a thicker broth. Last add olive oil to soup if desired.
Personal Notes:
Personal Notes:
"In vain and high and holy lays, My soul her grateful voice would raise; For who can sing the worthy praise of the wonderful love of Jesus! A joy by day, a peace by night; In storms a calm in darkness light; In pain a balm, in weakness might, Is the wonderful love of Jesus. My hope for pardon when I call, My trust for lifting when I fall; In life, in death, my all in all, Is the wonderful love of Jesus."
E. D. Mund

 

 

 

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