🫙 From the Spice Rack
Hot Borscht, Russian Tea Room
4 c Veggie stock 3 lg Beets 1 Carrot 2 Stalks celery 2 Onions 1 Parsnip 1 c Coarsely shredded cabbage 1 c Tomato pulp, fresh or canned (I use canned) 1 t Sugar (optional; the beets...
maineasy
Ingredients8 items
Ingredients
- 4cup veggie stock
- 3large beets
- 1carrot
- 2stalks celery
- 2onions
- 1parsnip
- 1cup coarsely shredded cabbage
- 1cup tomato pulp, fresh or canned
Directions
- 1
4 c Veggie stock 3 lg Beets 1 Carrot 2 Stalks celery 2 Onions 1 Parsnip 1 c Coarsely shredded cabbage 1 c Tomato pulp, fresh or canned (I us
- 2
the beets Are sweet) 1 Clove garlic, split and Impaled on a toothpick Peel beets and shred coarsely
- 3
Chop carrots, onions, celery and parsnip
- 4
Boil stock and add beets, carrots, onions, celery and parsnip
- 5
Simmer covered 20 minutes
- 6
Add cabbage, tomato, sugar and garlic on toothpick
- 7
Simmer 15 minutes until cabbage is tender
- 8
Remove garlic