Winter Borscht

from Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert

Ingredients:

• 1 c. onion, chopped
• 8 c. water
• 2 c. potatoes, chopped
• 1/2 head cabbage, shredded
• 1 c. beets with greens, chopped
• 1/2 c. carrots, diced
• 1/2 c. pearl barley
• 2 bay leaves
• 1/4 c. fresh dill, chopped (or 2 TB dried)
• salt and pepper to taste
• 1/2 c. fresh chives, chopped (optional)
• 1/2 c. fresh parsley, chopped

Directions:

1. Brown onion in oil in a large soup pot over medium heat, 10 minutes
2. Add all other ingredients except for parsley, dill, and beet greens.  Bring to a boil, cover and simmer for 30 minutes.
3. Add parsley, dill, and beet greens.  Simmer until barley is cooked, another 10 minutes.

Serves 6-8