OLGA JOHNSON'S BORSCH SOUP







Ingredients:



2-3 lbs of beef on the bone or half a chicken
2 medium bay leaves
5 large potatoes
1 large bowl of finely cut green cabbage
½ large onion, red or yellow
1 large or 2 medium carrots
1 medium-size tomato
1 small can of tomato sauce
1 medium-sized beet
1 tsp of olive or vegetable oil
Salt and pepper to taste

Making it:

(1) Put meat into a large pot, cover with cold water, and heat on high. (2) When water starts to boil, take off foam on top and reduce heat to low, making sure the water keeps simmering. (3) Add bay leaves. (4) Chop cabbage and add to pot in 40-60 minutes. (5) Cut potatoes and add to pot.

(6) Finely chop half onion and shred carrots. (7) Add oil to frying pan and heat oil on low. (8) When oil is heated, add onion and sauté until translucent. (9) Add shredded carrots, stirring until soft. (10) If preferred, butter may be added. (11) Add finely chopped tomato and can of tomato sauce. (12) Add shredded beet to pan and sauté for five more minutes. (13) Pour contents of frying pan into pot and keep cooking for 15-20 minutes, adding salt and pepper in last five minutes.

Olga Johnson lives in Flagstaff and is a native of Saratov in southern Russia. Her grandfather was one of the heroic band of soldiers who defended and never surrendered Saint Petersburg during WWII.