Borscht
This is a favorite Mennonite stew. Friends tell me that it should be made with beets, but I don't have that particular German recipe. Of course, I giggle inside, because they don't know about the Plattdeutsch recipe, agree with them and then serve this recipe. This freezes well. Great for those chilly winter nights.
INGREDIENTS
Small boneless roast, cut into small chunks
2 qts. water
1 onion (medium)
1 T. salt
1 potato (cut in little pieces)
1/2 medium cabbage head (shredded)
Parsley leaves
1 small can tomato sauce
1/2 c. cream
Pinch of pepper (optional)
Cook roast, onion, salt and parsley leaves 45 minutes, add potato and cabbage. Continue to boil until vegetables are done. Add cream and tomato sauce and bring to a boil again. Serve.
Optional meat to use: 1/2 chicken, stew meat, 2-lbs. Soup bone (for meatless stew)
Other options: I use about 6 peppercorns instead of the pinch of pepper and don't add the cream. Instead I put sour cream on the table and let everyone add as much (or little) cream that they want.
Recipe: Ruth Blair, "90th Anniversary Favorite Recipes" Compiled by the First Baptist Church, Weatherford, Oklahoma
