BORSCHT 3

• 2 Litres beef stock
• 2 md Potatoes peeled and cut into
• Cubes
• 2 Carrots, peeled and
• Julienned
• 1 lg Onion peeled and chopped
• Finely
• 2 lg Beetroot, peeled and
• Julienned
• 3 Stalks celery, julienned
• 3 Cloves garlic, crushed
• 2 ts Sugar
• 1 ts Sea salt
• 1 ts Freshly ground black pepper
• 1 /4 sm 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

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.

From: Ian Hoare Date: 07-27-96