Russian Borsht

A classic Russian dish found in “New Fashion Plates for Your Menu” published by Planters Edible Oil Co in 1932Russian Borsht

4 cups beef stock
2 cups sliced cooked beets
2 cups chopped cabbage
1 cup sliced onions
1/3 cup peanut oil
2 teaspoons salt
1/8 teaspoon pepper


Into the beef stock made with fresh meat or beef cubes or extract, drop the beets and cabbage. Cook 15 minutes or until the cabbage is tender. Add the onions which have been browned in a frying pan in peanut oil, and the seasonings.

This will serve 6 people