Beets And Carrot Borscht Recipe
Ingredients
| Uncooked beetroot, skinned and finely diced 450g | ||
| Carrot | 1 Large, finley diced | |
| Onion | 1 Large, finley chopped | |
| White cabbage, finely shredded 100g | ||
| Caster sugar | 5 | |
| Bay leaf | 1 | |
| Lemon juice | 30 | |
| Chicken stock 1 It | ||
| Sour cream to serve 150ml | ||
| Chopped parsley to garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Put the ingredients except for the cream and parsley into the cooking pot.
Cook for the recommended time.
Remove bay leaf.
Allow to cool slightly and liquidize until smooth.
Cook for the recommended time.
Remove bay leaf.
Allow to cool slightly and liquidize until smooth.
Chef
