Soup

Recipe:

White borsch

serves:

6

Ingredients:

Celery ribs

Onions

Carrots

Parsnips

Beets

Cabbage, shredded

Mushrooms, sliced

Oil

Flour

Chicken stock

(or water and 2 chicken cubes)

Buttermilk

Sour cream

Dill, chopped

Garlic cloves

Salt

Potatoes,  small



2

2

2

2

3

1 cup

1 can

1 tbsp

2 tbsp

4 cups


1 cup

½ cup

1 tsp

2

1 tsp

2 p.p.


Method:

1. Peel and shred vegetables. Wash beets and tops well, then shred beets and chop greens. Place vegetables in a large pot with broth or water and bouillon. Cook until soft. Wipe mushrooms with damp towel, slice thin, and cook in oil. Stir in flour to make a paste. Add a little broth, bring to a light boil, then add to vegetables. 

2. Mix buttermilk and sour cream and add to soup. Do not boil; the borsch may curdle. Taste and adjust seasoning. Garnish with dill and garlic mashed with salt. 

3. Scrub potatoes and boil 10 minutes or until cooked through. Place in a serving bowl and serve separately.