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