Lenten Borscht

Name: Lenten Borscht
Ingredients: 3 qt. water; 1 medium can beets, diced or sliced in thin strips; 3 carrots; 3 medium potatoes, diced; 1 small head cabbage, shredded; 1 medium can tomatoes; 2 bay leaves; 1/2 lb. fresh mushrooms, chopped; 1 Tbsp. lemon or vinegar; 1 medium onion; salt and pepper to taste; 3 stalks celery, diced

12 ingredients

7 steps

Ingredients

3 qt. water
1 medium can beets, diced or sliced in thin strips
3 carrots
3 medium potatoes, diced
1 small head cabbage, shredded
1 medium can tomatoes
2 bay leaves
1/2 lb. fresh mushrooms, chopped
1 Tbsp. lemon or vinegar
1 medium onion
salt and pepper to taste
3 stalks celery, diced

Directions

1

Add vegetables to boiling water.
2

Those vegetables which take longer to
3

cook should be added first and cooked for a while before adding the others.
4

Cook until tender.
5

In 4 tablespoons of oil, fry onion (diced) until lightly browned. Add 2 tablespoons of flour until it thickens.
6

Add to soup.
7

Cook for a few minutes longer.