Quick Borscht

Serves about 5 - 6

1 onion, finely chopped
2 beets, peeled, and cut into thin strips
2 carrots, peeled and cut into thin strips
2oz butter
4 cups vegetable stock
1 tbsp sugar
2 tbsp tomato paste
1 bay leaf
1 tbsp vinegar
Sour cream
Fresh parsley, chopped
Salt and pepper

Melt the butter in a saucepan and cook the onion until almost tender. Add the beets and carrots and cook for about 5 minutes. Then pour in the vegetable stock, vinegar, sugar, bay leaf and tomato paste. Simmer the soup for about 30 minutes. Season well with salt and pepper.

Serve immediately with a dollop of sour cream and sprinkle with fresh parsley.


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