Mixed Vegetable Borshch
From splosh 14 years agoIngredients
- 400g cooked beet-root peeled shopping list
- 2 onions shopping list
- 200g carrots shopping list
- 200g celery shopping list
- 1200ml vegetable stock shopping list
- 1 tablespoon brown sugar shopping list
- 1 tablespoon red wine vinegar shopping list
- 2 cloves garlic, crushed with a pinch of salt shopping list
- freshly ground black pepper shopping list
- To Garnish: shopping list
- soured cream shopping list
- 2 potatoes, boiled and chopped 5 mm cubes shopping list
- parsley chopped shopping list
How to make it
- Cut all the vegetables into matchstick strips
- Bring the stock to the boil, add the vegetables, sugar, vinegar and garlic, and season with the pepper. Cover and simmer for 20 minutes.
- To serve, ladle the soup into individual warmed bowls. Top each with a portion of soured cream. Scatter the diced potatoes on top and sprinkle over a little chopped parsley.
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