• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Borscht 3

  • Recipe Submitted by on

Category: Russian, Vegetables, Appetizers

 Ingredients List

  • 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

 Directions

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.

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