Russian Soup and Salad

[charisstoma]

From The People of Russia and their Food by Ann L. Burckhardt Capstone Press c.1996

Vegetable Borscht
servings 6 to 8

16 oz can whole beets, drained and grated
2 potatoes, peeled and cut into ½ inch cubes
1 quart water
1 T oil
1 onion, minced
1 carrot, peeled and grated
1 tomato, chopped
5 whole peppercorns
3 bay leaves
sour cream
snipped parsley or dill

Drain and grate beets. (Messy) Set aside.

In a soup kettle, heat water to boiling and add potatoes. Cook until almost fork-tender.
Heat oil in skillet. Stir in onion. Add carrot and continue cooking.

When potatoes are fork tender, add beets, onion, carrot, and tomato. Stir in peppercorns and bay leaves.
Simmer 5 minutes, then remove from heat. Keep covered until ready to eat.
Serve with sour cream and parsley or dill.

Apple-Potato Salad
servings 6
This salad is good with cooked diced chicken or tuna added.

1 pint of potato salad
½ cucumber, peeled and chopped
½ C frozen peas
1 small apple, cored and shredded
mayonnaise or yogurt, if needed

Put potato salad in bowl.
In a colander, run hot water over peas until the ice is off the peas.

Add cucumber, peas, apple, and carrot to the potato salad. Mix well.
Mayonnaise or yogurt may be added if needed to hold the salad together.
Add salt and pepper to taste. Cover the salad. Chill until serving.