Borsch

My grandma's only made vegetable borsch so I never really had beet borscht until much later in life. This is a recipe from my friend Cheryl's mom. Cherly isn't a big borscht fan but she was a good sport and not only provided her mom's recipe to me, but also was a guinea pig for the first time I made it. She ate a respectable amount so I guess it was good.

Ingredients

1 cup grated carrots

1 cup diced celery

2 cups grated beets

1 cup shredded cabbage

2 medium onions ( chopped fine)

6 1/2 cups cold water

2 cups tomato soup

2 Tlbsp flour

3 Tlbsp butter

1 Tblsp lemon juice

Salt & pepper to taste

Preparation

Add carrots, celery and beets, and one onion salt & pepper (start with 1 tsp of salt and 1/2 tsp pepper and you can add more later) to water bring to a boil and simmer for 1/2 hour.

Fry one onion in butter until transparent and add cabbage and simmer for 5 minutes. Add to the borsch pot and cook until tender. Add tomato soup and lemon juice and dissolve flour in 1/4 cup cold water and add to borsch and mix well, bring to a boil and remove from

heat. Serve with sour cream which is optional.