Cooking Index - Cooking Recipes & IdeasGarden Borscht Recipe - Cooking Index

Garden Borscht

Courses: Soup
Serves: 4 people

Recipe Ingredients

1 oz 28gBeet (large)
1 oz 28gCarrot (large)
1 oz 28gPotato (large)
1/2 oz 14gOnion (medium)
1 oz 28gTomato - (to large) (medium)
1 tablespoon 15mlOlive oil
1 teaspoon 5mlMinced garlic
4 cups 948mlChicken or beef stock
1/2 teaspoon 2.5mlSalt
1/2 teaspoon 2.5mlSugar
1/4 cup 36g / 1.3ozChopped dill
1/4 cup 36g / 1.3ozChopped parsley
1/4 cup 36g / 1.3ozChopped basil
1 tablespoon 15mlLemon juice - (to 2)
1/4 cup 59mlSour cream

Recipe Instructions

Peel and thinly slice the beet, carrot, potato and onion. Slice the tomato.

Heat the oil in a large skillet over medium-high heat. Add the sliced vegetables and the garlic and cook for 5 to 7 minutes, stirring often.

In a separate medium saucepan over medium-high heat, bring the stock to a boil. Add the cooked vegetables to the stock. Reduce the heat and simmer for 15 minutes.

Stir in the salt, sugar, dill, parsley, basil and lemon juice. Cook for 5 minutes. Serve hot with sour cream.

This recipe yields 4 servings.

Each serving: 184 calories; 4 grams protein; 27 grams carbohydrates; 5 grams fiber; 7 grams fat; 3 grams saturated fat; 7 mg. cholesterol; 1,027 mg. sodium.

The Los Angeles Times, 06-23-2004


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.