Green Borscht

Caroline Pflugrath, New Leipzig, North Dakota

Peel and dice a large potato one onion

Bring to a boil in 4 cups water. then add:

1/4 cup rice
1/4 bay leaf
4 whole allspice

Cook till rice is tender. Then add these chopped vegetables:

beet tops, parsley, dill, celery and onion tops.

Cook 5 minutes. Add 1 cup tomatoes and bring to a boil. Remove from heat and add:

1 cup cream (sweet or sour) just before serving. Add salt to taste. Serves 8. Takes about 30 minutes. Chicken or beef broth may be used instead of water in step one.

Permission to use any images from the GRHC website may be requested by contacting Michael M. Miller