Borscht Serves 8

Heat oil. Add onions, cover, cook 10 min. Add carrots, beets, and cabbage. Cover, cook until tender (20 min). Place potatoes in large saucepan. Add 8 c water. Boil and simmer until tender (10 min). Add tomato paste, sugar, and vinegar to vegetables and cook, stirring, until sugar dissolves (2 min). Add potatoes and cooking water; simmer 10 min. Stir in 2T each dill, parsley and chives; season w salt and pepper. Serve, hot or cold, topped w sour cream, garlic and remaining herbs.

Vegetable Oil 0.25 c
Onion 1 lg yellow, sliced
Carrots 2 grated
Beets 2 peeled & grated
Cabbage 4 c, shredded
Potato 2 russet, grated
Tomato Paste 1 T
Sugar 1 T
Vinegar 1 T, white wine
Dill 3 T, chopped, fresh
Parsley 3 T, chopped, fresh
Chives 3 T, chopped, fresh
Sour Cream 0.67 c
Garlic 2 cloves, minced