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Borscht 3
appetizers, vegetables, soups/stews, russian
2 litres beef stock
2 medium potatoes peeled and cut into
1 cubes
2 carrots, peeled and
1 julienned
1 large onion peeled and chopped
1 finely
2 large beetroot, peeled and
1 julienned
3 stalks celery, julienned
3 cloves garlic, crushed
2 teaspoon sugar
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/4 small cabbage, shredded
6 ripe tomatoes, peeled and
1 cut into cubes
3 sprigs fresh dill, chopped
1 finely
3 sprigs italian parsley
1 to serve:
1 light sour cream
1 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
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