Borscht

True Love
5 servings Cooking: 2 hrs
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Vegetables

By Food24 November 03 2009
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Ingredients (10)

500.00 g beetroot
15.00 ml vinegar — red wine
1.00 cabbage — shredded
1.00 Litres stock — chicken or beef
2.00 potatoes — boiled and diced
0.00 salt and freshly ground black pepper
0.50 lemon — juice only
0.00 sugar — to taste
80.00 ml cream
30.00 ml fresh dill — chopped
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Method:

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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