Hot Borscht, Russian Tea Room Recipe - Cooking Index
Hot Borscht, Russian Tea Room Recipe - Cooking Index
| 4 cups | Veggie stock | |
| 3 cups | Beets (large) | |
| 1 | Carrot | |
| 2 x | Celery | |
| 2 | Onions | |
| 1 | Parsnip | |
| 1 cup | Coarsely shredded cabbage | |
| 1 cup | Tomato pulp - fresh or canned | |
| (i use canned) | ||
| 1 teaspoon | Sugar - (optional, the beets | |
| Are sweet) | ||
| 1 x | Garlic - split and | |
| Impaled on a toothpick |
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 ff sour cream if you are so inclined. Serve hot.
Adapted from a recipe that I believe first appeared in Gourmet magazine.
Source:
Daisy Redman
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