Recipe for Borscht 3

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Yield:

6 Servings

Ingredients:

Amount	Ingredient
2 lt	beef stock
2 med	Potatoes peeled and cut into
	Cubes
2 x	Carrots, peeled and
	Julienned
1 lrg	Onion peeled and chopped
	Finely
2 lrg	Beetroot, peeled and
	Julienned
3 stalk	celery, julienned
3 x	Cloves garlic, crushed
2 tsp	Sugar
1 tsp	Sea salt
1 tsp	Freshly ground black pepper
1/4 sm	Cabbage, shredded
6 x	Ripe tomatoes, peeled and
	Cut into cubes
3 sprg	fresh dill, chopped
	Finely
3 sprg	Italian parsley
	----------------- TO SERVE: ----------------
	Light sour cream

Instructions:

Instructions: 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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... Borscht 2 :: Borscht a La Nureyev ...