It has the option of sour cream, for those of us that observe omission of dairy.
BISHOP GREGORY'S BEET SOUP
(this Lenten Soup was given to Matushka Mary Burba
by Bishop Gregory)
- 1 Tbsp. of salt
- 1 cup of beans
- 1 cup of peas
- 10 medium fresh beets
- 2 medium onion
- 1 head cabbage, cut up
- 4 Tbsp. oil
- 1 medium onion, diced
- 1 Tbsp. flour
- 2 tomatoes, diced
- dried mushrooms
- 1 Tbsp. of salt
- 1 cup of beans
- 1 cup of peas
- 3 carrots, cut up
- juice of 1 lemon
- 4 medium sized potatoes, diced
- fresh dill
- parsley
Wash beets and parboil.
Wipe off skins, cut into slices but save 2 or 3 beets to shred.
Boil the beets with 2 onion.
Add salt, beans, peas, carrots, lemon, and potatoes.
Continue to cook.
Meanwhile, salt the cut up cabbage in water and let stand.
In a skillet, fry diced onion in oil. Add flour when light brown.
Add tomatoes and fry well.
Add this to the beet soup mixture and let boil.
Add dried mushrooms, fresh dill and parsley.
Drain the cabbage and add to soup. Cook only for about 20 minutes longer or until vegetables are done.
Add sour cream if not prepared during Lent.
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