Russian Tomato Borscht
|White poultry stock||1 1⁄4 Cup (20 tbs)|
|Chopped onions||1 Cup (16 tbs)|
|Tomato juice||2 Cup (32 tbs)|
|Shredded savoy cabbage||1 Cup (16 tbs)|
|Shredded carrots||1⁄2 Cup (8 tbs)|
|Shredded spinach||1⁄2 Cup (8 tbs)|
|Tamari sauce/Soy sauce||1⁄4 Teaspoon (Garnish)|
|Yoghurt||2 Tablespoon (Garnish)|
In a large saucepan, heat 2 tablespoons of stock and saute the onions for 5 minutes.
Add the tomato juice and the rest of the stock and bring to a boil.
Then turn down heat and simmer for 30 minutes.
Add cabbage, carrots, spinach, and tamari and cook 15 minutes more.