Name: Borscht 3
Ingredients: 2 Litres beef stock; 2 md Potatoes peeled and cut into; Cubes; 2 Carrots, peeled and; Julienned; 1 lg Onion peeled and chopped; Finely; 2 lg Beetroot, peeled and; Julienned; 3 Stalks celery, julienned; 3 Cloves garlic, crushed; 2 ts Sugar; 1 ts Sea salt; 1 ts Freshly ground black pepper; 1/4 sm Cabbage, shredded; 6 Ripe tomatoes, peeled and; Cut into cubes; 3 Sprigs fresh dill, chopped; Finely; 3 Sprigs Italian parsley; Light sour cream; Finely chopped dill

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy	Russian	Appetizers, Soups/stews, Russian, Vegetables	6	Servings

INGREDIENTS

2		Litres beef stock
2	md	Potatoes peeled and cut into
		Cubes
2		Carrots, peeled and
		Julienned
1	lg	Onion peeled and chopped
		Finely
2	lg	Beetroot, peeled and
		Julienned
3		Stalks celery, julienned
3		Cloves garlic, crushed
2	ts	Sugar
1	ts	Sea salt
1	ts	Freshly ground black pepper
1/4	sm	Cabbage, shredded
6		Ripe tomatoes, peeled and
		Cut into cubes
3		Sprigs fresh dill, chopped
		Finely
3		Sprigs Italian parsley
		Light sour cream
		Finely chopped dill

INSTRUCTIONS

           TO SERVE:
Bring the stock, potatoes, carrots, onion, beetroot, celery, garlic, sugar,
salt and pepper to the boil in a large saucepan.  Simmer, covered, for 30
to 40 minutes or until the vegetables are cooked. Add the cabbage,
tomatoes, dill and parsley.  Cook for a further 10 to 12 minutes. Remove
from the heat and allow to stand for 10 minutes. Serve in large soup plates
with a teaspoon each of sour cream and chopped dill.
From: Ian Hoare                       Date: 07-27-96
Posted to MM-Recipes Digest V3 #305
Date: Thu, 7 Nov 1996 00:18:09 -0500
From: BobbieB1@aol.com

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