Borscht 3

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

2 Litres beef stock
2 md Potatoes peeled and cut into
Cubes
2 Carrots, peeled and
Julienned
1 lg Onion peeled and chopped
Finely
2 lg Beetroot, peeled and
Julienned
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
Finely
3 Sprigs Italian parsley
TO SERVE:
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

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