Russian Borscht Recipe
Ingredients
| 2 carrots, pared and sliced | ||
| 1 1/2 cups shredded raw beets | ||
| 1 turnip, pared and diced | ||
| 1 medium-size onion, sliced | ||
| Water | 1 Cup (16 tbs) | |
| Cider vinegar | 2 Tablespoon | |
| Salt | 2 Teaspoon | |
| Sugar | 1 Teaspoon | |
| 6 cups Basic Beef Stock | ||
| 2 cups diced cooked beef | ||
| Cabbage | 1/2 Small, shredded | |
| Dairy sour cream | ||
Directions
1. Combine carrots, 1 cup of the beets, turnip, onion, water, vinegar, salt and sugar in a kettle.
2. Bring to boiling; reduce heat, cover; simmer 20 minutes. Add Basic Beet Stock, beef and cabbage. Simmer 10 to 15 minutes, or until all vegetables are tender.
3. Stir in remaining 1/2 cup beets. Ladle into soup bowls. Top with dollops of sour cream.
2. Bring to boiling; reduce heat, cover; simmer 20 minutes. Add Basic Beet Stock, beef and cabbage. Simmer 10 to 15 minutes, or until all vegetables are tender.
3. Stir in remaining 1/2 cup beets. Ladle into soup bowls. Top with dollops of sour cream.
Chef
