Hot Borscht, Russian Tea Room
Yield
4 servingsPrep
15 minCook
45 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
vegetable stock
|
|
| 3 | large |
beets
|
*
|
| 1 | each |
carrots
|
|
| 2 | stalks |
celery
|
*
|
| 2 | each |
onions
|
|
| 1 | each |
parsnips
|
*
|
| 1 | cup |
cabbage
coarsely shedded |
|
| 1 | cup |
tomato pulp
fresh or canned |
* |
| 1 | teaspoon |
sugar
optional, the beets are sweet |
|
| 1 | clove |
garlic
split and impaled on a toothpick |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
vegetable stock
|
|
| 3 | large |
beets
|
*
|
| 1 | each |
carrots
|
|
| 2 | stalks |
celery
|
*
|
| 2 | each |
onions
|
|
| 1 | each |
parsnips
|
*
|
| 237 | ml |
cabbage
coarsely shedded |
|
| 237 | ml |
tomato pulp
fresh or canned |
* |
| 5 | ml |
sugar
optional, the beets are sweet |
|
| 1 | clove |
garlic
split and impaled on a toothpick |
|
Directions
Peel beets and shred coarsely.
Chop carrots, onions, celery and parsnip.
Boil stock and add beets, carrots, onions, celery and parsnip.
Simmer covered 20 minutes.
Add cabbage, tomato, sugar and garlic on toothpick.
Simmer 15 minutes until cabbage is tender.
Remove garlic.
Top with dill (fresh is best) and if sour cream if you are so inclined.
Serve hot.
