2 litres beef stock
2 medium potatoes peeled and cut into
1 cubes
2 carrots, peeled and
1 julienned
1 large onion peeled and chopped
1 finely
2 large beetroot, peeled and
1 julienned
3 stalks celery, julienned
3 cloves garlic, crushed
2 tsp sugar
1 tsp sea salt
1 tsp freshly ground black pepper
1/4 small cabbage, shredded
6 ripe tomatoes, peeled and
1 cut into cubes
3 sprigs fresh dill, chopped
1 finely
3 sprigs italian parsley
1 to serve:
1 light sour cream
1 finely chopped dill
A Recipe for
Borscht 3
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
Herb Tip |
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
This Recipe for Borscht 3 is one of thousands in the Recipes-to-go Ethnic Cookbook.
Soup and fish explain half the emotions of human life. |
| Sydney Smith |
If you enjoy this Borscht 3 Recipe - you should enjoy the recipe collections you can find on the websites below:
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
This is a recipe for Borscht 3 from the recipe cookbook of Recipes-to-go (Ethnic)
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
| J. K. Galbraith |
A nickel will get you on the subway, but garlic will get you a seat. |
| Old New York Proverb |
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
Mothers, food, love, and career, the four major guilt groups. |
| Cathy Guisewite |
I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
| Woody Allen |
Bring the stock, potatoes, carrots, onion, beetroot, celery, garlic,
sugar, salt and pepper to the boil in a large saucepan. Simmer,
covered, for 30 to 40 minutes or until the vegetables are cooked. Add
the cabbage, tomatoes, dill and parsley. Cook for a further 10 to 12
minutes. Remove from the heat and allow to stand for 10 minutes.
Serve in large soup plates with a teaspoon each of sour cream and
chopped dill.
From: Ian Hoare Date: 07-27-96
Serves: 6
Borscht 3 Recipe brought to you by Recipes To-Go