The Eshelman Family

 

Borsh (Russian beet soup)  

You need:

 

2 medium sized fresh beets (one can is o.k. if they are not marinated, but the color won't be as good)
5 potatoes
1 small cabbage
1 carrot
1 onion
1 can of tomatoes (or fresh is even better)
Dill (optional)
Stew Beef (or beef bouillon)
salt 

In a pot with a gallon of water, cook the beef on low heat until done (or dissolve bouillon cubes).  Add peeled and cut potatoes.  Add chopped cabbage.  Peel the beets and grate them and add to the soup.  Peel and grate the carrot and add.  Chop the onion and sauté with a tablespoon of cooking oil, add to soup.  Add canned tomatoes.  Ready when it smells good (should have a red color from the beets but taste like all the veggies). 

Serve with dill and sour cream on the side. 

Bon Appetite

 

 

 

 

"The best remedy for a sick church is to put it on a missionary diet." -- Unknown

 

 

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