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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | pound | ground turkey | 2 | cans (15 oz) | Diced Tomatoes with juice | 2 | cans , 15 oz (303 x 406) | 28oz. tomato sauce | 1 | cup, grated | Carrots | 1 | cup, chopped | zucchini, grated | 1/2 | bunch | Spinach, chopped, slightly packed | 1 | cup, chopped | Onion, chopped | 1/2 | tablespoon | garlic minced | 1 | tablespoon | garlic powder | 1 | teaspoon | oregano | 16 | ounces | penne pasta, wheat | 1 | teaspoon | black pepper | 1 | dash | salt, to taste |
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Steps
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Sequence
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Step
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| | 1 | heat canola over medium heat in a large keetle until very hot | | 2 | add lamb | | 3 | stir in onion and cook till tender. | | 4 | pour in stock vinegar and lemon juice. | | 5 | add cabbage tomatoes beets bay leaves salt and peeper | | 6 | bring to a boil then reduce and simmer untel meat is tender | | 7 | chop beet tops and stir in borscht and simmer for 15 minutes | | 8 | season with salt and pepper |
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