2 med. onions, sliced
3 cloves crushed garlic
3 med. potatoes in small chunks
3 carrots, sliced
2 stalks celery, sliced
1 eggplant, diced
2 med. zucchini in chunks
1 stalk fresh broccoli, sliced
3 fresh tomatoes, diced
1/4 lb. sliced mushrooms
3 tbsp. tomato paste
3 tbsp. molasses
1 tsp. dill weed
1 tsp. basil
1 tsp. garlic
1 tsp. onion salt
1 tsp. vegetable salt
3/4 c. burgundy
Salt and pepper
Butter for saute

In a stew pot begin sauteing onions, garlic, potatoes and eggplant in butter. Salt and pepper lightly. When potatoes are tender, add celery, broccoli and carrots, along with burgundy. Steam until all vegetables are tender then add zucchini, tomato paste, mushrooms, molasses, tomatoes and spices. Cover and simmer over low heat about 20 minutes. Serve piping hot, topped with sour cream and freshly chopped parsley.