AUSSIE CARROTS, Orzo Stuffed Tomatoes, Stir-fried Spinach

Aussie Carrots

1 pkg. carrots
1 Tsp. curry
2 Tsp. water
1 1/2 tbsp. honey
1/2 tsp. ginger
1/2 tsp. chili powder (Hot)
2 Tsp. minced Garlic
2 finely minced serano peppers

Peel and slice carrots into quarters, 3 inches long.
Place in tin foil with all ingredients.
Wrap tightly and put on grill.
Let cook for 20 minutes.



http://www.cooks.com/rec/doc/0,1850,147178-225201,00.html




Orzo Stuffed Tomatoes

Vegetarian Recipe

Ingredients:
5 tablespoons extra virgin olive oil
8 beefsteak tomatoes
4 ounces orzo
8 black olives, stoned and finely chopped
2 tablespoons finely chopped fresh basil
1 tablespoon finely chopped fresh parsley
2 ounces freshly chopped garlic
Salt and black pepper
Fresh basil sprigs to garnish

Directions:
Brush a baking sheet with olive oil.
Slice the tops off the tomatoes and reserve.
If the tomatoes will not stand cut a thin slice off the bottom. Using a teaspoon, scoop out the tomato pulp into a strainer, but do not pierce the tomato shells. Invert the tomato shells onto kitchen paper, pat dry and then set aside to drain.

Bring a large saucepan of salted water to a boil.
Add the orzo and 1 tablespoon of the remaining olive oil and cook until tender, but still firm to the bite.
Drain the pasta thoroughly and set aside.

Put the olives, chopped basil, parsley and garlic into a large mixing bowl and stir in the drained tomato pulp.
Add the pasta to the bowl.
Stir in the remaining olive oil, mix together well, season to taste with salt and pepper.
Spoon the pasta mixture into the tomato shells and replace the lids.
Arrange the tomatoes on the baking sheet and bake in a preheated oven for 22 minutes.
Remove the tomatoes from the oven and allow to cool until warm.
Arrange on a serving dish and serve with the fresh basil sprigs.

Recipe makes eight servings Pasta Stuffed Tomatoes.



http://www.fitnessandfreebies.com/veg/pastawtomato.html




Stir-fried Spinach

Ingredients:
2 lb. spinach
2 t. salt
1-1/2 t. sugar
5 T. vegetable oil

DIRECTIONS:
Trim and wash the spinach.
Heat oil, put spinach in and stir-fry for 1 minute with high heat.
Add salt and sugar.
Mix well and serve.



http://www.english.china.com/zh_cn/livelife/chineserecipes/chineserecipes080506.htm




Plate, serve, enjoy.

Serbian Vegetarian Stuffed Cabbage Recipe - Posna Sarma

During Orthodox lenten periods, meat and dairy are strictly prohibited. For cabbage lovers, these vegetable sarma or posna sarma (where "posna" means Lenten or fasting) allow one to indulge in a favorite food while still following the Church's strictures.


Makes 6 servings of Vegetarian Stuffed Cabbage - Posna Sarma

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes


Ingredients:

•1/4 cup vegetable or canola oil
•2 onions, finely chopped
•3 carrots, peeled and finely chopped
•1 rib celery, finely chopped
•3 Cubanelle or sweet peppers, finely chopped
•2 cups long-grain rice, rinsed
•2 tomatoes, peeled and chopped
•Salt and black pepper to taste
•3 cloves garlic, finely chopped
•1 (3- to 4-pound) head cabbage
•1 (32-ounce) jar sauerkraut, rinsed and drained
•1 (8-ounce) can tomato sauce
•1 (10-3/4-ounce) can tomato soup



Preparation:

1.Heat oil in large skillet. Add onion and saute until translucent. Add celery, carrots, peppers and cook for 5 minutes.


2.Add rice, tomatoes, salt and pepper, and simmer for 5 minutes. Set aside to cool and mix in garlic.


3.Meanwhile, steam cabbage until leaves are limp and pull away easily. Continue to remove as many leaves as possible.


4.With a paring knife, remove tough ribs from leaves without damaging leaves. Reserve tougher outer leaves but don't use for rolling.


5.Heap 2 tablespoons vegetable filling on each leaf, fold top of the cabbbage leaf up over filling, then fold sides to the center, and roll away from yourself to encase completely. Repeat until filling is gone.


6.Heat oven to 350 degrees. Discard the cabbage core and coarsely chop any remaining cabbage except the tough outer leaves you have reserved.


7.Spread chopped cabbage on the bottom of a large casserole dish or Dutch oven. Add the sauerkraut.


8.Layer on the cabbage rolls, seam side down. Cover rolls with reserved outer leaves. Mix tomato sauce and soup with enough water to make a liquidy consistency. Pour over rolls until mixture is level with rolls but not over the top.


9.Cover casserole dish and bake 1 hour. Let sit 20 to 30 minutes before serving. Freezes well.

http://easteuropeanfood.about.com/od/maincourses/r/vegsarma.htm

Vegetable Casserole Recipe - Serbian Djuvece

This recipe for Serbian vegetable casserole or djuvece uses summer's bounty -- zucchini, tomatoes, carrots, celery, potatoes, onions and green pepper. The dish is started on the stovetop and then mixed with rice and baked. It makes a great Lenten dish or vegetarian main course.

Garlic isn't traditional, but I like to add it. You will probably need 2 teaspoons of salt because the rice and veggies really need it (Or you may want to try soy sauce or better yet prepare some onion soup mix as your broth and add it where the recipe calls for it), but use at your discretion.

Makes 6 to 8 servings of Serbian Vegetable Casserole - Djuvece

Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes

Ingredients:

•1/4 cup olive or canola oil or garlic infused oil
•2 large onions
•4 carrots, peeled and sliced 1/4-inch thick
•3 medium potatoes, peeled and sliced 1/4-inch thick (May substitute with cauliflower)
•2 medium zucchini, sliced 1/2-inch thick
•1 large diced green pepper
•3 ribs celery, sliced 1/4-inch thick
•1 bay leaf
•4 large, peeled, seeded and chopped tomatoes or 1 (16-ounce) can stewed tomatoes
•1 cup rinsed and drained long-grain rice
•Salt and pepper
•1 Large Portobello Mushroom sliced (Optional)

Preparation:

1.Heat oven to 375 degrees. In a Dutch oven, saute onion in oil until translucent. Add carrots, potatoes, zucchini, green pepper, celery and bay leaf, and cook 15 minutes, stirring frequently.


2.Add tomatoes, rice and salt and pepper, and stir well. Add enough broth (Vegetable or onion soup) or water to barely cover the vegetables. Place lid on Dutch oven and bake 45 minutes to 1 hour. Remove bay leaf and serve.

http://easteuropeanfood.about.com/od/serbianvegetables/r/djuvece.htm

Carpatho-Rusyn Palachinky (Crepes)

2 cups flour
3 cups milk
5 eggs
½ cup sugar
1 tsp salt
1 tsp vanilla

Beat eggs and sugar until frothy. Add salt and 1 ½ cups of milk. Beat flour in slowly until smooth. Add the rest of the milk and beat. Batter is much thinner than pancake batter. Take non stick pan and place a small amount of oil in it. When oil is hot, pour the batter into the pan and swirl around pan until it thinly covers the bottom. Do this on medium high heat. When edges start to turn brown, flip crepe over with spatula. Let cook for only another 10 seconds, then remove from heat. Fill with apricot jam, strawberry jam or the following cheese mixture:

½ cup sugar
1 TBS vanilla
1 2# container of ricotta cheese

Mix all three together then spread on crepe. Roll crepe with mixture on the inside.


http://kdka.com/food/recipe.Rusyn.Cheregi.2.789837.html

Mustard Greens

Mustard Greens

Have you ever tried mustard greens? Related to kale, cabbage, and collard greens, they are the peppery leafy greens of the mustard plant and are used frequently in Chinese, Japanese, and Indian cooking. I find them less bitter than kale or collard greens, and more peppery, like arugula. Just one taste of a raw leaf and you'll know it came from a mustard plant. Cooked, they taste a lot like spinach, but with more body. I recently discovered mustard greens at our local farmers market and they're his new love. I like them with a dash of dark sesame oil, but you could easily just cook them up with a little garlic and olive oil.

Mustard Greens Recipe

Ingredients
1/2 cup thinly sliced onions
2 cloves garlic, minced
1 Tbsp olive oil (May be substituted with vinegar or lemon juice.)
1 pound mustard greens, washed and torn into large pieces
2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dark sesame oil (May be substituted with soy sauce.)
Method
1 In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.

2 Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.

Serves 4.

http://simplyrecipes.com/recipes/mustard_greens/

JAMAICAN RICE AND PEAS

JAMAICAN RICE AND PEAS

3 c. rice (uncooked)
1 c. dried red kidney beans
1 tbsp. thyme
1 med. size coconut
Salt as per taste
1 clove garlic
2 stalks escallion or leeks
1/4 tsp. black pepper
1 qt. hot water

Grate coconut and using the quart of hot water, express the milk by adding 2 cups of water at a time and squeezing the milk through a strainer or cheesecloth after each addition until the water is finished.
Wash peas and place the dried peas in a saucepan with the coconut milk and add the clove of garlic slightly bruised. Cook until peas are tender but not over cooked.

Add escallion or leeks, thyme, salt, black pepper and rice. Add more water if necessary in order to boil rice properly.

Cook over medium heat, covered, stirring once or twice until rice is well cooked.

Note: A very small bit of salt pork is sometimes added after the rice is boiled, but it is ommitted for fasting purposes. Do not add salt to peas before they are cooked.




http://www.cooks.com/rec/view/0,1942,153175-230203,00.html

Grecian Green Beans in Tomato Sauce

Grecian Green Beans in Tomato Sauce By: Lori

"The tomato taste and seasonings are worth the time and effort. Try the sauce with okra, too. Enjoy!"

Prep Time:
15 Min

Cook Time:
45 Min

Ready In:
1 Hr

Servings (Help)

US
Metric Calculate

Original Recipe Yield 8 servings
Ingredients
2 pounds fresh green beans, trimmed
6 tablespoons lemon juice
1 medium onion, chopped
3/4 cup olive oil
1 (16 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
2 tablespoons dried parsley
1 cup water
salt and pepper to taste
1 bay leaf
Directions
1.Place the green beans in a pot, and mix in the lemon juice, onion, olive oil, tomatoes, tomato sauce, parsley, water, salt and pepper, and bay leaf. Cook 45 minutes over medium heat, stirring occasionally, until sauce is thickened. Remove bay leaf before serving.

Nutritional Information
Amount Per Serving Calories: 242 | Total Fat: 20.5g | Cholesterol: 0mg




http://allrecipes.com/Recipe/Grecian-Green-Beans-in-Tomato-Sauce/Detail.aspx

Spicy Vegetarian Chili

Spicy Vegetarian Chili

Those of you who have been reading Simply Recipes for a while probably sense (rightly) that my father is a committed carnivore. Thus you may appreciate that dad, spending an afternoon making this vegetarian chili with vegetables that he had bought at the farmers market that morning, would only put so much care into a meat-free chili, his dinner, if that chili were darn good. This vegetarian chili is that good. It's excellent. Spicy, flavorful, delicious. Of course my mother did have to convince dad that no, we didn't need steak in addition to the chili, the beans were full of protein. And no, neither did we need potatoes. We served the chili with French bread.


Spicy Vegetarian Chili Recipe
Print OptionsPrint (no photos)Print (with photos)
The level of spiciness will depend on how much chili powder, and how many jalapeños you put in the chili. If you like things on the mild side, start with the smaller amounts of both, and add to taste.

Ingredients
1 1-pound eggplant, cut into 1-inch cubes
Olive oil
2 yellow onions, chopped
3 cloves garlic, minced
2 medium zucchini, chopped
2 large red bell peppers, cored, seeded, diced
1 to 2 jalapeño peppers, seeded, finely minced (Taste and check the heat of the jalapeños. If very hot only use one, if mildly hot, use two. Wash hands with soap and water after handling. Do not rub eyes.)
1 28-ounce can Italian plum tomatoes, coarsely chopped, including liquid (or 2 pounds fresh plum tomatoes, peeled and chopped)
1 Tbsp ground cumin
1-2 Tbsp chili powder
2 Tbsp chopped fresh chopped oregano or 2 teaspoons dried
1 teaspoon fennel seeds
1 1/2 cup cooked white beans (1 15-ounce can, drained and rinsed)
1 1/2 cup cooked kidney beans (1 15-ounce can, drained and rinsed)
Zest of one lemon
3 Tbsp lemon juice
1 teaspoon sugar
1/3 cup chopped fresh cilantro (can sub parsley if you have an aversion to cilantro)
Salt and freshly ground black pepper to taste
Method
1 Preheat oven to 350°F. Scatter eggplant cubes in a shallow roasting pan and slather with 2 tablespoons of olive oil. Cover the pan with aluminum foil and bake for about 30 minutes, stirring once during the cooking. Remove from the oven and set aside.

2 In a large (5-6 quart) thick-bottomed Dutch oven, heat 3 tablespoons of olive oil on medium heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until fragrant, about a minute more. Add the red bell peppers, zucchini, and jalapeño chili peppers. Cook for about 5 more minutes, stirring occasionally.

3 Add the tomatoes to the pot along with any liquid that may have been in the can (if using canned). Add oregano, cumin, and fennel seeds. Add chili powder to desired heat. Stir in the eggplant cubes (carefully as to not break them up), and simmer for 20 minutes over low heat.

4 Add the white beans and kidney beans, lemon zest, lemon juice, sugar, and chopped cilantro. Add salt and freshly ground pepper to taste. Simmer for 5 minutes.

Serve with sour cream (optional), grated cheddar cheese (optional), and chopped green onions.

Serves 8-10.




http://simplyrecipes.com/recipes/spicy_vegetarian_chili/

Easy Roasted Red Pepper Hummus

Cooking Level: Intermediate

Easy Roasted Red Pepper Hummus By: MARBALET
"This hummus can be made 1 day ahead. Keep it refrigerated, and bring to room temperature before serving. Tahini is a paste made from sesame seeds and can be found in many grocery stores."

Original Recipe Yield 2 cups
Ingredients
2 cloves garlic, minced
1 (15 ounce) can garbanzo beans, drained
1/3 cup tahini
1/3 cup lemon juice
1/2 cup roasted red peppers
1/4 teaspoon dried basil
Directions
1.In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is smooth. Add roasted peppers and basil; process until the peppers are finely chopped. Season with salt and pepper. Transfer hummus to small bowl, cover and chill until you are ready to serve.
Nutritional Information
Amount Per Serving Calories: 279 | Total Fat: 25.3g | Cholesterol: 0mg



http://allrecipes.com/Recipe/Easy-Roasted-Red-Pepper-Hummus/Detail.aspx

Lenten Borscht with Mushroom Dumplings

Lenten Borscht with Mushroom Dumplings
December 12th, 2009 in Hot Soups by MeCooking

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There is more than one recipe for borsch on this website, if you are looking for some other recipe, try here: all borscht recipes.


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Lenten Borscht with Mushroom Dumplings

In a lot of countries Christmas Eve dinner gathers whole family around one big table. Borscht with mushroom dumplings is the one of 12 dishes which usually are on that table by tradition in West Ukraine (by the way those dumplings are called “vushka” in ukrainian, which means “small ears”, I guess because of the shape).

Of course, because that is the Christmas Eve and Nativity Fast isn’t finished yet there is no meat used to prepare it: just vegetables and dried mushrooms. This borscht like the rest of the Christmas Eve’s traditional food is lenten, it is very tasty and isn’t heavy at all – most of the vegetables are used to prepare clear broth only and don’t get served with the borscht itself.

At first glance, it may look like cooking it is a bit of a hassle and time spending: so many steps (I’ve prepared 34 step-by-step pictures for this recipe!) and so many manipulations with different cooking utensils. However, you can complete preparation steps a day in advance – for example soak mushrooms, boil them or/and boil beets, you can even make dumplings a day before, freeze them and prepare the borscht next day. And then, nobody said you need to make everything yourself: involve your family into helping you! And have a Marry Christmas!

Ingredients:
Lenten Borscht

3 beets
2-3 onions
1 carrot
1 small celery root
1 parsley root
1 kohlrabi stem (if you have small kohlrabi, like I did, take several of them)
2-3 bay leaves
Sunflower oil
Ground black pepper
Allspice peppercorns
Salt to taste


Mushroom Dumplings (“Small Ears”, “Vushka”)

1 onion
2 oz of dried porcini
All purpose flour, about 4 cups in total
Black peppercorns
Sunflower oil
Salt to taste
How to prepare, step-by-step:
1.Prepare ingredients: choose ripe beets, dark red and sweet; dried porcini can be substituted with dried birch bolets, however I would not advice to use any other mushrooms — the taste won’t be the same. I should probably also mention what original recipe doesn’t include using kohlrabi, however I like it for this recipe:


Lenten Borscht with Mushroom Dumplings Recipe: Step 1
2.Put dried porcini into a bowl with cold water (about 2-3 quarts) and let them soak for several hours. It is generally good idea to do that a night before if you are planning to cook lenten borscht on the morning.


Lenten Borscht with Mushroom Dumplings Recipe: Step 2
3.Boil beets with skin-on till they are ready and set them aside:


Lenten Borscht with Mushroom Dumplings Recipe: Step 3
4.Pour mushrooms the liquid they were in to the cooking pot, bring them to simmer ove moderate heat and boil for about 1 hour till mushrooms are soft:


Lenten Borscht with Mushroom Dumplings Recipe: Step 4
5.Drain the mushroom stock to the other cooking pot (you will need it later on) using colander and rinse mushrooms with cold water:


Lenten Borscht with Mushroom Dumplings Recipe: Step 5
6.Mince boiled mushrooms in food processor or meat grinder, or if you don’t have any of those simply chop them finely with a knife (I’ve used meat grinder):


Lenten Borscht with Mushroom Dumplings Recipe: Step 6
7.Warm up a skillet with sunflower oil over moderate heat. Skin all onions, set one aside, and chop the rest (I haven’t done a good job with onions this time: it is better to chop them into smaller pieces than I did on the photos). Fry chopped onions until they are soft and yellow:


Lenten Borscht with Mushroom Dumplings Recipe: Step 7
8.Add a half of all fried onions to minced mushrooms:


Lenten Borscht with Mushroom Dumplings Recipe: Step 8
9.Season with ground black pepper and salt to taste (it is good to make the stuffing a bit spicy because the rest of the dish has smooth taste) and mix. Stuffing for dumplings is ready, set it aside for now:


Lenten Borscht with Mushroom Dumplings Recipe: Step 9
10.Now lets prepare dough for dumplings: put about 2 cups of all purpose flour to a bowl, dissolve 1 tea spoon of salt in a cup or cold water and pour water over the flour:


Lenten Borscht with Mushroom Dumplings Recipe: Step 10
11.Mix flour with water together until you get a dough you can actually knead by hands (add more flour if needed):


Lenten Borscht with Mushroom Dumplings Recipe: Step 11
12.Cover dough with a plastic wrap and let it rest while you prepare vegetable broth for the borscht. For that fill a big cooking pot (about 5-6qts) with a water and bring it to boiling. Skin carrots, parsley and celery roots and slice them into pieces, cut the last onion into big pieces and add all those vegetables to the pot with boiling water:


Lenten Borscht with Mushroom Dumplings Recipe: Step 12
13.Add 2-3 bay leaves and several peppercorns of allspice and let it all simmer together for about 10 mins:


Lenten Borscht with Mushroom Dumplings Recipe: Step 13
14.Then skin kohlrabi, cut it into big pieces (I cut each of my small ones into 8 pieces) and add them to the cooking pot. Simmer vegetables together for about 1 hour, then turn the heat of:


Lenten Borscht with Mushroom Dumplings Recipe: Step 14
15.While vegetable stock is being prepared let’s make dumplings. It is easier to deal with dough if you roll it on big wooden board. So take a big wooden board and powder it with flour, remove plastic wrap from the dough, powder dough with four and knead it several times to make sure it is soft and homogeneous:


Lenten Borscht with Mushroom Dumplings Recipe: Step 15
16.Cut a quarter size piece of the dough and roll it very thin with a rolling pin (cover the rest of a dough with a plastic wrap to prevent it from drying):


Lenten Borscht with Mushroom Dumplings Recipe: Step 16

Cut rolled dough into diamond-shaped pieces with sides about 2” long with a knife:


Lenten Borscht with Mushroom Dumplings Recipe: Step 16
17.Here is how you make a mushroom dumpling, take a dough piece:


Lenten Borscht with Mushroom Dumplings Recipe: Step 17

Set about ½ of tea spoon of a mushroom stuffing in the middle of the one dough square:


Lenten Borscht with Mushroom Dumplings Recipe: Step 17
18.Stick opposite corners of dough square together:


Lenten Borscht with Mushroom Dumplings Recipe: Step 18
19.Then stick together sides to form a triangle:


Lenten Borscht with Mushroom Dumplings Recipe: Step 19
20.Pull left and right corners of the triangle to each other and press them together:


Lenten Borscht with Mushroom Dumplings Recipe: Step 20
21.Repeat for the rest of the dough and stuffing:


Lenten Borscht with Mushroom Dumplings Recipe: Step 21
22.By Ukrainian tradition a few dumplings in lenten borscht for the Christmas Eve dinner have black peppercorns instead of the mushroom stuffing. It is considered a good sign to eat such dumpling: the person who eats such dumpling will be lucky next year. So, if you want to support this tradition go ahead and make 1 or 2 dumplings with even amount of black peppercorns (7, 9, 11, whatever works better for you), make sure those dumplings don’t look smaller than others, add a bit of mushroom stuffing if needed:


Lenten Borscht with Mushroom Dumplings Recipe: Step 22
23.Lay ready dumplings on the plate or wooden board powdered with flour so they don’t stick to each other:


Lenten Borscht with Mushroom Dumplings Recipe: Step 23
24.Now it is a time to “assemble” the borscht: remove skin from the boiled beets, slice them into stripes or grate on the big slots (I prefer to slice), put into another big cooking pot:


Lenten Borscht with Mushroom Dumplings Recipe: Step 24
25.Put a big colander above the cooking pot with beets and pour vegetable broth into it (make sure it isn’t too hot or beets can lose its color):


Lenten Borscht with Mushroom Dumplings Recipe: Step 25
26.You will receive something like this:


Lenten Borscht with Mushroom Dumplings Recipe: Step 26
27.Warm up the rest of the fried onions a bit and pour them to the cooking pot:


Lenten Borscht with Mushroom Dumplings Recipe: Step 27
28.Now it is a time to add mushroom stock, you may want to filter the liquid you got from boiling mushrooms if you see any kind of sand in it (the way the dried mushrooms being prepared doesn’t allow them to be washed properly, it is why that can happen especially if the mushroom are home dried).

Then start adding mushroom water cup by cup to the cooking pot with beets and vegetable broth. Taste borscht after each cup and stop at the point when taste of beets and vegetables are balanced enough with taste of mushrooms. Salt and season with ground black pepper to taste and warm it up (but make sure it doesn’t get boiling):



Lenten Borscht with Mushroom Dumplings Recipe: Step 28
29.Bring water in a cooking pot to boil and salt it. Put dumplings to the boiling water and stir:


Lenten Borscht with Mushroom Dumplings Recipe: Step 29
30.Wait until dumplings come to the surface and make sure water isn’t boiling too much:


Lenten Borscht with Mushroom Dumplings Recipe: Step 30
31.After about one minute of boiling get dumplings out of the water with a skimmer:


Lenten Borscht with Mushroom Dumplings Recipe: Step 31
32.Put cooked dumplings to the bowl and smear them with a butter:


Lenten Borscht with Mushroom Dumplings Recipe: Step 32
33.Set several dumplings into the soup bowl:


Lenten Borscht with Mushroom Dumplings Recipe: Step 33
34.Pour several ladles of vegetable and mushroom borscht, then it is ready to be served:


Lenten Borscht with Mushroom Dumplings
Enjoy!




http://www.enjoyyourcooking.com/soup-recipes/hot-soups/lenten-borscht-mushroom-dumplings.html