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Ukrainian Red Borscht recipe (Soup)

7 cups beef stock
3   potatoes, peeled and chopped into cubes
1   onion
1/3   cabbage
1   diced tomato
3   beets
3   carrots
3   cloves garlic
1 cup tomato sauce
2 tablespoons sugar
1 tablespoon fresh dill
some   salt and pepper
some   cream for topping

Posted by Caroline on Nov 16, 2014


Place beets in a large pot and fill with just enough water to cover them. Cover pot and boil about 45 min. Remove beets from pot to a plate or cutting board and set aside to cool. Add broth, carrots, potatoes to beet water and boil covered for about 15 min., then add onions, garlic, cabbage, and diced tomatoes. Peel and slice the cooked beets and add to pot. Cook until the beets lose their color, about 30 min. Add tomato sauce, sugar, dill, salt, and pepper then reduce to simmer for 10 min. Serve hot topped with sour cream.

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Vegetarians can use vegetable stock instead of beef stock
Written by Kristine on Nov 16, 2014

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