1. In a large skillet, brown the onions, beets, carrots, and potato separately in oil, stirring occasionally, about 10 to 12 minutes. 2. In a large pot, bring water to boil. 3. When water is boiling, add the cabbage, green pepper, and celery; the vegetables will cool the water, so bring it back to boil. 4. Then add the browned vegetables from the skillet, salt, and pepper; simmer until the vegetables are soft but not mushy, about 20 minutes, then add the tomato juice. 5. Serve hot, topped with a generous dollop of sour cream and a sprinkle of dill. 6. If you put the borshch in a crockpot and bring along the garnish, it goes over well at potlucks, too! ---------------------------------------------------------------------------
Nutrition
Ingredients
