Borscht(Served Cold, Yields About 7 Cups) - cooking recipe

Ingredients

2 c. diced beets
1/2 c. diced carrots
1 c. diced onion
1 clove garlic, minced
2 Tbsp. minced parsley
2 c. water
2 tsp. magarine
2 c. chicken or beef stock
1 1/4 c. shredded cabbage or collard leaves
2 tsp. cider vinegar
salt to taste
freshly ground black pepper
sour cream or yogurt
cucumber, grated (optional)
fresh dill (optional)

Preparation

Place first 5 vegetables and water into a large saucepan or soup kettle.
Bring to a boil and gently simmer, covered, 20 to 25 minutes.
Add margarine, stock, cabbage and vinegar and simmer until vegetables are tender.
Add salt and pepper to taste.
Serve as is or put mixture into a blender and blend until smooth.
Chill and serve garnished with a tablespoon of sour cream and cucumber or fresh dill, as desired.