recette d emily Cameron (en anglais pour que vous pratiquiez le votre)

Borcht for 8

8 beets

2 carrots

2 onions

4 potatoes

2 pounds sausage

4 Tbsp. oil

salt and pepper

10 cups beef stock

1/2 small cabbage

2 tsp. vinegar

2 tsp. caraway seeds

2 tsp. dill weed

1/2 cup chopped green onions

Sour cream

Peel and chop beets, carrots, onions and potatoes. Slice sausages into bite-sized pieces. Heat oil in large, heavy saucepan. Add choppedvegetables and sliced sausage. Cook over medium highheat, stirring frequently, until sausage is browned. Add salt, pepper and stock. Bring to a boil, reduce heat, cover and simmer until vegetables are tender –30 – 45 minutes.

Meanwhile, chop cabbage. Add to soup when other vegetables are tender, along with vinegar, carawayseeds and dill weed. Simmer for another 10 minutes. Add green onions.

Serve with sour cream as a garnish.

Variations:for a vegetarian soup, omit sausage and increase quantities of vegetables. Use vegetable stock instead of beef stock replace sausage with cubed stewing beef if your family does not like cabbage, leave it out and double the quantity of beets. lemon juice can be substituted for the vinegar add 3 – 4 cloves of garlic add 2 finely chopped or grated apples for a slightly sweeter soup add 6- 8 chopped tomatoes (or a 28-ounce can) if you do not have any stock, use chopped tomatoes –canned or fresh – and water