Garden Borscht Recipe - Cooking Index
Garden Borscht Recipe - Cooking Index
| 1 oz | Beet (large) | |
| 1 oz | Carrot (large) | |
| 1 oz | Potato (large) | |
| 1/2 oz | Onion (medium) | |
| 1 oz | Tomato - (to large) (medium) | |
| 1 tablespoon | Olive oil | |
| 1 teaspoon | Minced garlic | |
| 4 cups | Chicken or beef stock | |
| 1/2 teaspoon | Salt | |
| 1/2 teaspoon | Sugar | |
| 1/4 cup | Chopped dill | |
| 1/4 cup | Chopped parsley | |
| 1/4 cup | Chopped basil | |
| 1 tablespoon | Lemon juice - (to 2) | |
| 1/4 cup | Sour cream |
Peel and thinly slice the beet, carrot, potato and onion. Slice the tomato.
Heat the oil in a large skillet over medium-high heat. Add the sliced vegetables and the garlic and cook for 5 to 7 minutes, stirring often.
In a separate medium saucepan over medium-high heat, bring the stock to a boil. Add the cooked vegetables to the stock. Reduce the heat and simmer for 15 minutes.
Stir in the salt, sugar, dill, parsley, basil and lemon juice. Cook for 5 minutes. Serve hot with sour cream.
This recipe yields 4 servings.
Each serving: 184 calories; 4 grams protein; 27 grams carbohydrates; 5 grams fiber; 7 grams fat; 3 grams saturated fat; 7 mg. cholesterol; 1,027 mg. sodium.
Source:
The Los Angeles Times, 06-23-2004
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