Borscht 3 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 Litres: beef stock,
2 medium: Potatoes peeled and cut into,
Cubes,
2: Carrots, peeled and
Julienned,
1 large: Onion peeled and chopped,
Finely,
2 large: Beetroot, peeled and
Julienned,
3 Stalks: celery, julienned
3 Cloves: garlic, crushed
2 tsp: Sugar,
1 tsp: Sea salt,
1 tsp: Freshly ground black pepper,
1/4 small: 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.
From: Ian Hoare Date: 07-27-96
Source from luhu.jp
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
Source from luhu.jp