Borscht 3

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Title: Borscht 3
Yield: 6 Servings
Categories: Appetizers, Soups, Russian, Vegetables


2 Litres beef stock
2 md Potatoes peeled and cut into
2 Carrots, peeled and
1 lg Onion peeled and chopped
2 lg Beetroot, peeled and
3 Stalks celery, julienned
3 Cloves garlic, crushed
2 ts Sugar
1 ts Sea salt
1 ts Freshly ground black pepper
1/4 sm Cabbage, shredded
6 Ripe tomatoes, peeled and
Cut into cubes
3 Sprigs fresh dill, chopped
3 Sprigs Italian parsley
Light sour cream
Finely chopped dill

Bring the stock, potatoes, carrots, onion, beetroot, celery, garlic, sugar,
salt and pepper to the boil in a large saucepan. Simmer, covered, for 30
to 40 minutes or until the vegetables are cooked. Add the cabbage,
tomatoes, dill and parsley. Cook for a further 10 to 12 minutes. Remove
from the heat and allow to stand for 10 minutes. Serve in large soup plates
with a teaspoon each of sour cream and chopped dill.

From: Ian Hoare Date: 07-27-96
Posted to MM-Recipes Digest V3 #305

Date: Thu, 7 Nov 1996 00:18:09 -0500