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Borscht Recipe
Serves 6
Ingredients: 2 qts beef stock
2 medium potatoes, peeled and cut into cubes
2 carrots, peeled and julienned
1 large onion peeled and chopped finely
2 large beetroots, peeled and julienned
3 stalks celery, julienned
3 cloves garlic, crushed
2 tsp sugar
1 tsp sea salt
1 tsp freshly ground black pepper
1/4 small cabbage, shredded
6 ripe tomatoes, peeled and cut into cubes
3 sprigs fresh dill, chopped finely
3 sprigs italian parsley
To serve:
Light sour cream
Finely chopped dill
Instructions:  1. Bring the stock, potatoes, carrots, onion, beetroot, celery, garlic, sugar, salt and pepper to boil in a large saucepan.
2. Simmer, covered, for 30 to 40 minutes or until the vegetables are cooked.
3. Add the cabbage, tomatoes, dill and parsley.
4. Cook for a further 10 to 12 minutes.
5. Remove from the heat and allow to stand for 10 minutes.
6. Serve in large soup plates with a teaspoon each of sour cream and chopped dill.
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