Vegetarian

Borscht

submitted by By Peggy O'Mara



<p><em>Peggy O'Mara is the Editor and Publisher of Mothering.</em></p>

4 quarts of water
1 ½ pounds stew meat (optional)
2 medium onions, sliced into rounds
2 stalks celery cut in 1-inch lengths
4 medium beets, peeled and sliced
1 head of green cabbage cut into wedges
1 bay leaf
1 tablespoon salt
2 beets coarsely grated
1 six-ounce can of tomato paste
2 tablespoons vinegar
2 tablespoons honey
Sour Cream (optional)


<p>Into&nbsp; 4 quarts of water Add<br />stew meat (optional)<br />onions, <br />celery <br />sliced beets<br />cabbage<br />bay leaf<br />salt</p><p>Simmer for 2 hours</p><p>After simmering add</p><p><br />grated beets<br />tomato paste<br />vinegar<br />honey<br />Simmer for another 20 minutes.</p><p>Add salt and pepper to taste.<br /> Serve each bowl with a dollop of sour cream (optional).</p><p>&nbsp;</p><p>&nbsp;</p>