Borscht 3

Yield: 6 Servings

Measure Ingredient
2 \N Litres beef stock
2 mediums Potatoes peeled and cut into
\N \N Cubes
2 \N Carrots, peeled and
\N \N Julienned
1 large Onion peeled and chopped
\N \N Finely
2 larges Beetroot, peeled and
\N \N Julienned
3 \N Stalks celery, julienned
3 \N Cloves garlic, crushed
2 teaspoons Sugar
1 teaspoon Sea salt
1 teaspoon Freshly ground black pepper
¼ small Cabbage, shredded
6 \N Ripe tomatoes, peeled and
\N \N Cut into cubes
3 \N Sprigs fresh dill, chopped
\N \N Finely
3 \N Sprigs Italian parsley
\N \N Light sour cream
\N \N Finely chopped dill

TO SERVE:

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

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