Borscht 3appetizers, soups/stews, vegetables 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 |
