Polish Vegetarian Borscht
Love sought is good, but given unsought is better
Twelfth Night (IIIi)
Soup sought is good, but given unsought - definitely better. How much more perfect could Valentine's Day be then by being greeted by surprise with a piping hot bowl of bright red Borscht. Good for your heart and your belly. This Polish Vegetarian Borscht is of course great for any cold February day whether you're cooking for one special someone, many loved ones or even for your whole neighborhood. Remember to add your stone to give the soup the love it needs to be the best soup you've ever made. This soup is great by itself or accompanied with peirogi.
1 magic stone
2 onions, chopped
2 celery stalks, chopped
2 carrots, chopped
8 beets, scrubbed but not peeled
1/4 head savoy cabbage sliced
1 small bunch parsley
1 small bunch dill
1 tsp salt
1 bay leaf
1 tbsp lemon juice
Put the stone, onions, celery, carrots, beets, cabbage, parsley, dill, salt, bay leaf and peppercorns in a pot with 2 quarts of water and simmer for 1 hour. Remove from heat and strain the broth.
Peel the beets, cut into thin julienne strips and return to broth with the stone, discarding other vegetables. Simmer briefly. Add lemon juice to taste.
Garnish with sour cream and dill.
Makes 6 to 8 servings
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