Vegetable Borscht

Source: Mommy Logan

• 3 cups cabbage, shredded
• 1 medium onion, cut fine
• 1 medium potato, cubed
• 1 carrot, cut in strips
• 1 stalk celery, chopped fine
• 1/2 bell pepper, chopped fine
• 3 cups boiling water
• 1 cup beets, shoestring
• 2 cloves garlic, mashed with salt
• 6 oz tomato paste
• 7 oz kidney beans
• 2 tbs butter
• 1-2 tbs sugar
• 1 tsp salt

Cook cabbage, onion, potato, carrot, celery, bell pepper, and water until 1/2 done. Add beets, garlic, tomato paste. Cook until done. Add remaining ingredients.

Serve with fresh parsley and a dollop of sour cream. It tastes best when made a day or two ahead to allow flavors to blend.