Hot Borscht, Russian Tea Room

Recipe Ingredients

4 cups	948ml	Veggie stock
3 cups	711ml	Beets (large)
1		Carrot
2		Celery
2		Onions
1		Parsnip
1 cup	237ml	Coarsely shredded cabbage
1 cup	62g / 2.2oz	Tomato pulp - fresh or canned
		(i use canned)
1 teaspoon	5ml	Sugar - (optional, the beets
		Are sweet)
1		Garlic - split and
		Impaled on a toothpick

Recipe 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.

Adapted from a recipe that I believe first appeared in Gourmet magazine.

Source:
Daisy Redman

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.