MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Postny Borscht (Lenten Borscht For The Nativity Fast)
Categories: Soups, Russian
Yield: 8 Servings

2 tb Olive oil
1 lg Onion; diced
2 md Carrots; grated
2 md Beets; peeled & grated
1 tb Tomato paste
8 c Water or vegetable broth
3 md Potatoes; peeled & cubed
1/4 md Green cabbage; shredded
1 Red bell pepper; diced
2 Bay leaves
1 tb Red wine vinegar or
- lemon juice
2 cl Garlic; minced
3 tb Fresh dill; chopped
Salt & black pepper;
- to taste

Preparation time: 25 minutes
Cooking time: 70 minutes

The Nativity Fast starts 15 November (Philip's Fast too, since it
starts the day after St Philip's feast), so here's the borscht i make
on fast days. no meat, dairy or eggs--the broth comes from beets,
cabbage, potatoes and a little tomato instead of beef, and there's no
sour cream on it until Christmas.

Heat the oil in a large pot over medium heat. Add the onion and
carrot and cook until the onion is soft and golden, about 8 minutes.

Stir in the grated beets and tomato paste. Cook 5 minutes, stirring,
until the paste darkens and the beets smell sweet.

Pour in the water or broth. Add the potatoes, cabbage, bell pepper,
and bay leaves. Bring to a boil, then lower to a steady simmer.

Cook uncovered until the potatoes and cabbage are tender, 25 to
35 minutes.

Stir in the vinegar, garlic, and dill. Season with salt & pepper.
Simmer 5 minutes more, then rest off the heat for 10 minutes so the
color and flavor settle.

Ladle into bowls. On non-fasting days this is traditionally finished
with sour cream; during a fast, serve it plain with extra dill and
black bread.

Orthodox fasting:

No meat, dairy, or eggs. Skip the oil and cook the vegetables in
water or beet broth on oil-free days. Vinegar or lemon keeps the
beets bright. Do not add sour cream during a fast.

Recipe by <funkpumpr@tilde.club>

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