Borsch Soup
1 cup dry beans
300 g cubed meat
1 medium onion, cut in half and then quartered.
3 or 4 prunes
3 large potatoes, chopped
3/4 cup chopped cabbage
1 cup chopped squash
1 T cooking oil
1 medium onion, chopped
2 carrots, grated
1 green bell pepper, diced
2 beets, grated
2 T fresh basil, chopped
1 6 oz can tomato paste
1 t salt
1 t sugar
1 T minced garlic
2 T fresh parsley, chopped
salt and pepper to taste
Fill a large pot about 3/4 of the way with water. Add beans, meat, onion and prunes. Boil until almost cooked. (About 1 hour)
Add potatoes, cabbage and squash to emat mixture.
Meanwhile, Fry chopped onion, carrots, bell pepper, beets, and basil in oil in a large frying pan over high heat until soft. Then add tomato paste, salt and sugar. Fry 2-3 minutes.
When potatoes are almost cooked, add fried mixture to pot.
Boil over medium-low heat for 5-10 minutes.
Remove prunes. Add minced garlic, parsley, salt and pepper.
Remove from heat and serve.
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My most prized heirloom is my great-grandmother's iron skillet.
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