Garden Borscht

Recipe Ingredients

1 oz	28g	Beet (large)
1 oz	28g	Carrot (large)
1 oz	28g	Potato (large)
1/2 oz	14g	Onion (medium)
1 oz	28g	Tomato - (to large) (medium)
1 tablespoon	15ml	Olive oil
1 teaspoon	5ml	Minced garlic
4 cups	948ml	Chicken or beef stock
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Sugar
1/4 cup	36g / 1.3oz	Chopped dill
1/4 cup	36g / 1.3oz	Chopped parsley
1/4 cup	36g / 1.3oz	Chopped basil
1 tablespoon	15ml	Lemon juice - (to 2)
1/4 cup	59ml	Sour 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.

Source:
The Los Angeles Times, 06-23-2004

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