Recipe for Hot Borscht, Russian Tea Room

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
4 cup	Veggie stock
3 lrg	Beets
1 x	Carrot
2 stalk	celery
2 x	Onions
1 x	Parsnip
1 cup	Coarsely shredded cabbage
1 cup	Tomato pulp, fresh or canned
	(I use canned)
1 tsp	Sugar (optional, the beets Are sweet)
1 x	Clove garlic, split and

Instructions:

Instructions: Peel beets and shred coarsely. Chop carrots, onions, celery and parsnip.

Boil stock and add beets, carrots, onions, celery and parsnip. Simmer covered 20 minutes. Add cabbage, tomato, sugar and garlic on toothpick.

Simmer 15 minutes until cabbage is tender. Remove garlic. Top with dill

(fresh is best) and ff sour cream if you are so inclined. Serve hot.

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