For the fourth of July, we had a completely vegetarian dinner.  The star of the show was borscht, french style.  It turned out super sweet  and with a beautiful ruby color.  Here is Steve’s recipe:

3 medium beets, peeled

6 new potatoes

3-4 small carrots

1 cup purple cabbage

beef stock

5-6 cloves of garlic

2 tablespoons of wine vinegar

sour cream

salt and pepper

Boil the vegetables until very tender. Discard the boiling liquid, put the vinegar and the vegetables including raw garlic into a food processor.  This is your base.  Taste it. Add salt and pepper. Pour the thick base into a sauce pan.  Add good beef stock, chicken stock or vegetable stock, to thin the vegetable puree to the consistency of a thick soup. Garnish with a tablespoon or two sour cream for each bowl.

It was delicious – enjoy!

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