Borsch (Cabbage and Beet Soup)

Ingredients

• •1 cup chopped fresh beets
• •1 cup chopped fresh carrots
• •2 cups green beans, cut into 1 inch pieces
• •3 or 4 medium potatoes, cubed
• •1 quart chopped or shredded cabbage
• •1 pint fresh or canned tomatoes, chopped
• •1/2 cup chopped onion
• •1/2 cup fresh dill weed, chopped
• •salt to taste
• •2 tablespoons finely chopped onion
• •2 tablespoons oil
• •2 tablespoons flour
• •cream
• •minced garlic, to your taste

Directions

1. 1Put the chopped beets, carrots, and green beans into a 6-quart kettle with about 2 quarts of water and cook a little while. Then add the rest of the vegetables, dill, and salt and cook until vegetables are tender, adding more water for the desired consistency.
2. 2Sautee finely chopped onion in oil in a small frying pan and add flour. Stir until smooth. This is used as a thickener; add this to borsch when vegetables are cooked.
3. 3Add some cream and the freshly chopped garlic and cook for about 5 minutes more. Taste and add more salt if necessary. Serve.
4. 4Variations: You can use a meat broth or cook a soup bone in water first or add meat to the above. You can also substitute dried beans for the green beans.