BORSCHT MY WAY ENJOY DAN:

                                BORSCHT MY WAY by CHEF DAN:

Serves 6

INGREDIENTS:

1 tablespoon olive oil

2 pounds beets, washed

1 onion, cut into 1-inch cubes

3 garlic cloves, smashed

3 quarts beef broth

1/4-red wine vinegar

2 tablespoons lemon juice

1-pound cabbage, cored and shredded

1 cucumber, peeled and diced

1 parsnip, peeled and thinly sliced

1 (14.5 Oz) can diced tomatoes

1 teaspoon dried marjoram

2 bay leaves

1teaspoon salt

1/2-teaspoon freshly ground black pepper

1-pint Mexican sour cream

2 tablespoons dried dill

DIRECTIONS:

1.   Add beets to a stock-pot and cover with water to 1-inch above.

2.   Bring to a boil and simmer for 40 minutes.

3.   Drain and let cool, then peel off skin.

4.   Peel and dice.

5.   In a skillet over medium-high heat add onions and sauté for 4 minutes.

6.   Add garlic and sauté 1 minute, set aside

7.   In a stock pot, add beef broth and next 10 ingredients, + onions, & garlic.

8.   Bring to a boil; cover and simmer for 40 minutes.

9.   Garnish bowl with a dollop of sour cream and sprinkle with dill.

ENJOY DAN:                                   LIVE WELL LAUGH OFTEN AND LOVE MUCH: