| 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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