Borscht

Recipe from: 3/1/2005 12:00:00 AM

Ingredients 10
Servings 5
Time

Ingredients

  • 500
    g
    beetroot
  • 15
    ml
    red wine vinegar
  • 1
    small cabbage, finely shredded
  • 1
    Litres
    chicken or beef stock
  • 2
    potatoes, boiled and diced
  • freshly ground salt and black pepper to taste
  • 0.50
    lemon, the juice
  • sugar to taste
  • 80
    ml
    cream
  • 30
    ml
    chopped fresh dill
 

Method

1 1/2 hours
 
Cook beetroot in red wine vinegar for about an hour. (Reserve the water and grate beetroot.)
In a separate pot, place the shredded cabbage and pour stock over it.
Add beetroot with the reserved liquid, diced potatoes, salt, pepper and lemon juice.
Bring to the boil, then reduce heat and simmer for 25 minutes, until potatoes and beets are fully cooked.
Adjust seasoning with more vinegar, sugar, salt and pepper.
Garnish with cream and chopped fresh dill.
 

 

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