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Borscht for Otter

October 13th, 2008, 05:54 PM
In case you still have some beets I thought I'd post this here where you'd be sure to see it. It's from Linda's Kitchen. One of my favorite cookbooks. (I highly recommend buying this one if it's still available.) Yummy recipes and it's all vegetarian.

6 large beets (peeled)
1 potato (peeled)
1 large onion (chopped)
1 Tablespoons olive oil
2 and 1/2 cups green cabbage cut in matchsticks
1/4 pound tomatoes (peeled and chopped)
5 pints vegetable stock
1 Tablespoons fresh lemon juice
salt and pepper
2/3 cup sour cream
chopped fresh dill or parsley

Slice the beets and potato very finely, then cut the slices into matchsticks. Brown the onion lightly in the oil for 3 - 4 minutes, then add the rest of the vegetables and stir together for several minutes.

Pour in enough stock to cover and bring to a boil. Simmer until tender, 20 - 30 minutes.

Add the rest of the stock and the lemon juice. Puree half of the soup in a blender or food processor, then return it to the remaining soup in the pan and reheat gently. Season to taste. Put a dollop of sour cream on each bowl of soup (vegans can omit this) and garnish with chopped dill or parsley.

October 13th, 2008, 07:57 PM
Sounds like a great recipe, and not too complicated.
I'm gonna give it a try :thumbs up

Thanks Joeysmama :thankyou: