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RUSSIAN BORSCH

Dagwood's picture
This beetroot based Russian Borsch soup is an appetizer and a filling meal as well. You can serve it with French bread.
Ingredients
  Salt To Taste
  Pepper To Taste
  Beetroot 1 Pound, sliced (peeled)
  Potatoes 4 , chopped
  Ripe tomatoes 1⁄2 Pound, chopped (peeled)
  Celery 2 , chopped
  Vegetable stock 2 Pint
  Onion 1 Large, sliced
  Sour cream 1 Teaspoon
Directions

MAKING
1. Peel and slice beetroots.
2. In a pan, take beetroot and pour vegetable stock over it. Cover and cook it over a low flame for 15 minutes.
3. Prepare potatoes, celery and onion.
4. Add it to the beetroot with boiling stock to cover. Cook for a further 15 minutes.
5. Add tomatoes and the seasoning. Cook till vegetables become tender.

SERVING
6. Serve Russian Borsch hot with a spoonful of sour cream on each serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Beet
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
3

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