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UKRAINIAN BORSCHTIngredients: 4 c. beets cut into thin strips1 carrot, diced1 medium potato1 stalk celery1/2 parsley root1 large onion, chopped2 c. shredded cabbage1 c. tomato juice1 Tbsp. lemon juice or vinegar3 Tbsp. oil1/2 clove garlicDried white beans, enough to yield 1/2 c. when cookedWash beans, cover with cold water and soak overnight. Cook slowly until tender in the same water they were soaked in. Add water if necessary while cooking. Place beets and carrots in large pot, cover with 3 quarts water. Lightly sauté onion in oil until partially cooked, add to beets. Add lemon juice or vinegar and cook until beets are just cooked. Season to taste. Add diced vegetables and cook until done but not soft. Add cabbage, garlic and beans. Do not overcook.