Borscht 3

Yield: 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

Instructions:

TO SERVE: Light sour cream Finely chopped dill 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