Lydia's Borscht
Source of Recipe
Debbie (jusi@raex.com)
List of Ingredients
1- 4-5lb Pot Roast
4 medium potatoes
1 onion
1 head of cabbage
3 carrots
1 fresh bunch of dill
3 tomatoes
1 can of tomatoe puree Recipe
Cook pot roast night before and save left overs and juice......shred remaining meat and add to crock or stock pot....add left over stock, peel potatoes, carrots, and onion and chunk all, add to meat and juice.
Shred cabbage, and chop tomatoes and add, fill with water to cover and add puree. Place dill in a cheese cloth and tie with string .
Add salt and pepper to taste and cook ALL day in a crock or do the same in the stock pot on top of stove.
After that time laddle in bowls and dollop with imitaion GFCF sour cream or leave plain.
Serve with corn bread YUMMY.
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