Garden Borscht
estelle
ingredients
- 1 large beet
- 1 large carrot
- 1 large potato
- 1/2 medium onion
- 1 medium tomato - (to large)
- 1 tbsp olive oil
- 1 tsp minced garlic
- 4 C chicken or beef stock
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/4 C chopped dill
- 1/4 C chopped parsley
- 1/4 C chopped basil
- 1 tbsp lemon juice - (to 2)
- 1/4 C sour cream
directions
Peel and thinly slice the beet, carrot, potato and onion. Slice the tomato.
Heat the oil in a large skillet over medium-high heat. Add the sliced vegetables and the garlic and cook for 5 to 7 minutes, stirring often.
In a separate medium saucepan over medium-high heat, bring the stock to a boil. Add the cooked vegetables to the stock. Reduce the heat and simmer for 15 minutes.
Stir in the salt, sugar, dill, parsley, basil and lemon juice. Cook for 5 minutes. Serve hot with sour cream.
Rating:
Source: Estelle
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