Vegetarian Borscht

Ingredients:

• ½ of a large, or 1 small head of cabbage
• 3 large beets (~3 in. diameter)
• 2 large carrots
• 2 potatoes
• ½ large onion
• salt and seasoning to taste
• 2 tablespoons of ketchup or 1 tablespoon of tomato paste

Directions:

1. Fill a large pot 2/3 with water, and leave to heat on high heat. Add salt.

2. Peel beets, cut into fourths. Add to water, bring to a boil, and cook for 20 min.

3. In the meantime, clean, peel, and dice the rest of the vegetables. Shred the carrots.

4. Grease a skillet and fry the onions until golden. Add the carrots and fry some more. Set aside.

5. At the timer, take out all of the beets, and shred. DO NOT pour out the broth. Be sure to use a fork or other utensil to handle the very hot beets.

6. Deposit all of the vegetables other than the beets into the boiling broth.

7. Fry the shredded beets in a well – greased skillet. Add to the soup.

8. Add seasoning, and ketchup or tomato paste. Bring to a boil.

Serve with sour cream and croutons or mini toasts. Gets better by the second day. Serves 6 to 8.