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Borscht 3

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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Asian Recipes » Indian Recipes » Mexican Recipes
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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More