| BORSCH Warning - do not serve this soup to carnivores. 2 cups carrots, shredded 2 cups beets, shredded 2 cups celery, sliced thin (about 1/8 of an inch) 2 large onions, chopped ¼ inch pieces Place all vegetables together in a 4 quart saucepan. Add enough water to cover the top of vegetables plus one inch. Cook over medium heat until tender. (Takes about 20 minutes.) Before serving add ¼ cup butter to soup and simmer for five more minutes. Serves 8 |