thanks heheh
ill try to videotape my process of cooking it heheh

- J

2nd RECIPE:

Serving Size : 12
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Vegetable oil
1 1/2 c Onion -- finely chopped (1
lg)
5 md Beets
1/2 c Carrot -- chopped (1 small)
5 ts Tomato paste
16 c Chicken stock
2 lg Potatoes
1 md Cabbage head
1 c Green bell pepper -- chopped
3 tb Sugar
1/3 c Lemon juice, fresh squeezed
1 t Salt
1/2 ts Ground black pepper
1 Clove garlic -- minced
1 t Dillweed -- chopped

1. Peel and julienne raw beets to yield 4 cups. Peel
and cube potatoes to yield 2 1/2 cups. Finely chop
cabbege to yield 6 cups.

2. Heat oil in a large skillet over medium-high heat.
Add onion and saute until browned, about 5 to 7
minutes.

3. Add beets and carrot. Saute, stirring constantly,
for 10 minutes.

4. Stir in tomato paste. Remove from heat and set
aside.

5. In a large stock pot, bring chicken stock to a boil
over high heat. Add potato and cook for 3 minutes. Add
cabbage and continue boiling for 5 minutes.

6. Add reserved beet-tomato paste mixture, green
pepper, sugar, lemon juice, salt and black pepper.
Reduce heat to a simmer and cook for 15 minutes.

7. Remove from heat. Stir in garlic and dill. Serve
hot.

RECIPE:


Serving: 12
Cook Time: 55 minutes
Total Time: 2 hours

INGREDIENTS:


3 bunches medium-size beets (about 2 pounds beets without leaves)
3 medium-size onions
1 tablespoon salad oil
3 extra large vegetable bouillon cubes (or 6 envelopes instant vegetable broth and seasoning)
4 large carrots (about 3/4 pound)
6 medium-size potatoes (about 2 pounds)
1/4 cup lemon juice
3 tablespoons sugar
1 teaspoon salt



DIRECTIONS:


1. Cut off stems and leaves from beets. Reserve beet greens for another use. Rinse beets with running cold water. Peel and cut beets into 1/4-inch pieces.

2. Thinly slice onions. In 5-quart Dutch oven over medium-high heat, in hot salad oil, cook onions until golden, stirring occasionally, about 10 minutes. Stir in beets, bouillon, and 2 1/2 quarts water; increase heat to high; heat to boiling. Reduce heat to low; cover and simmer 30 minutes.

3. Meanwhile, peel and coarsely shred carrots. Stir carrots into beet mixture; simmer 15 minutes longer or until beets and carrots are tender. If not serving same day, cover and refrigerate soup.

ABOUT 1 HOUR BEFORE SERVING:
4. In 3-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 25 to 30 minutes until potatoes are fork-tender. Drain potatoes; cool until easy to handle.

5. To serve, peel and dice potatoes. Add lemon juice, sugar, and salt to borscht; heat through. Place diced potatoes in soup bowls and top with borscht.

Yup
Beef i think. or fish

why does it have meat?

Russian cabbage soup!
Its nice.....havent found...a halal one though...

- J

no but i was hoping this VE did have the recipe for it. anyway what is it?