Hot Borscht~ Russian Tea Room Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Veggie stock,
3 large: Beets,
1: Carrot,
2 Stalks: celery,
2: Onions,
1: 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 Clove: garlic, split and
Impaled on a toothpick,
Directions:
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.
Adapted from a recipe that I believe first appeared in Gourmet
magazine. Posted by kfischer@acpub.duke.edu (Karen Fischer) to the
Fatfree Digest [Volume 11 Issue 27], Oct. 27, 1994. FATFREE Recipe
collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp
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.
Adapted from a recipe that I believe first appeared in Gourmet
magazine. Posted by kfischer@acpub.duke.edu (Karen Fischer) to the
Fatfree Digest [Volume 11 Issue 27], Oct. 27, 1994. FATFREE Recipe
collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp