Borscht 3 Recipe

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Borscht 3 Recipe

 

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Borscht 3

 

Ingredients

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 tsp sugar
1 tsp sea salt
1 tsp 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



 

Preparation

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

 

 

Servings: 6

 

 

 

 


 

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