Grandma Zatylny's Borscht
|Water||3 Cup (48 tbs)|
|Beets||4 Medium, peeled and diced|
|Potato||1 Medium, peeled and chopped|
|Carrots||2 Medium, peeled and chopped|
|Onion||1 Large, chopped|
|Shredded cabbage||1 Cup (16 tbs) (White, Red, Or A Combination)|
|Vegetable stock/Water||4 Cup (64 tbs)|
|Vinegar/Lemon juice||1⁄4 Cup (4 tbs)|
|Chopped fresh tomatoes/1 can of 14.5 ounces diced tomatoes||1 Cup (16 tbs)|
|Chopped fresh dill/1 tablespoon dried dill||2 Tablespoon|
|Fresh parsley||2 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
1. Combine 3 cups water, beets, potato, carrots, onion, and cabbage in a large saucepan, bring to a boil, and cover. Simmer about 20 minutes or until vegetables are cooked through.
2. Add 4 cups stock, vinegar, tomatoes, dill, parsley, garlic, salt, pepper, and bay leaf. Cover and simmer at least another 30 minutes.
3. In the Polish tradition, top with a dollop of sour cream and serve with pick-led herring, rye bread, dill pickles, and slices of cheese.