Borscht

Name: Borscht
Ingredients: 8 cups beef stock prefer veal stock if possible; 2 medium potatoes peeled; 2 each carrots julienned; 1 large onions chopped; 2 large beets chopped; 3 stalks celery julienned; 3 cloves garlic crushed; 2 teaspoons sugar; 1 teaspoon sea salt; 1 teaspoon black pepper freshly ground; 1/4 small cabbage shredded; 6 each tomatoes cubed

12 ingredients

6 steps

Ingredients

8 cups beef stock prefer veal stock if possible
2 medium potatoes peeled
2 each carrots julienned
1 large onions chopped
2 large beets chopped
3 stalks celery julienned
3 cloves garlic crushed
2 teaspoons sugar
1 teaspoon sea salt
1 teaspoon black pepper freshly ground
1/4 small cabbage shredded
6 each tomatoes cubed

Directions

1

Bring the stock, potatoes, carrots, onion, beetroot, celery, garlic, sugar, salt and pepper to the boil in a large saucepan.
2

Simmer, covered, for 30 to 40 minutes or until the vegetables are cooked.
3

Add the cabbage, tomatoes, dill and parsley.
4

Cook for a further 10 to 12 minutes.
5

Remove from the heat and allow to stand for 10 minutes.
6

Serve in large soup plates with a teaspoon each of sour cream and chopped dill.