Best Borscht
Best Borscht recipe
Yield
10 servingsPrep
10 minCook
50 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | cups |
beef stock
prefer veal stock if possible |
|
| 2 | medium |
potatoes
peeled |
|
| 2 |
carrots
julienned |
|
|
| 1 | large |
onions
chopped |
|
| 2 | large |
beets
chopped |
*
|
| 3 | stalks |
celery
julienned |
*
|
| 3 | cloves |
garlic
crushed |
|
| 2 | teaspoons |
sugar
|
|
| 1 | teaspoon |
sea salt
|
|
| 1 | teaspoon |
black pepper
freshly ground |
|
| ¼ | small |
cabbage
shredded |
*
|
| 6 |
tomatoes
cubed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.9 | l |
beef stock
prefer veal stock if possible |
|
| 2 | medium |
potatoes
peeled |
|
| 2 | each |
carrots
julienned |
|
| 1 | large |
onions
chopped |
|
| 2 | large |
beets
chopped |
*
|
| 3 | stalks |
celery
julienned |
*
|
| 3 | cloves |
garlic
crushed |
|
| 1E+1 | ml |
sugar
|
|
| 5 | ml |
sea salt
|
|
| 5 | ml |
black pepper
freshly ground |
|
| 0.3 | small |
cabbage
shredded |
*
|
| 6 | each |
tomatoes
cubed |
|
Directions
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.
