Borshch (Recipe #001)
1 onion, chopped
2 beets, grated
3 carrots, grated
1 potato, cubed
2 tablespoons oil
4 cups water
1 head cabbage, chopped
1/2 green pepper, chopped
3 stalks celery, chopped
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup tomato juice
1/2 cup sour cream, for garnish
Dill, for garnish
In a large skillet, brown the onions, beets, carrots, and potato separately in oil, stirring occasionally, about 10 to 12 minutes.
In a large pot, bring water to boil. When water is boiling, add the cabbage, green pepper, and celery; the vegetables will cool the water, so bring it back to boil. Then add the browned vegetables from the skillet, salt, and pepper; simmer until the vegetables are soft but not mushy, about 20 minutes, then add the tomato juice.
Serve hot, topped with a generous dollop of sour cream and a sprinkle of dill.
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