Borscht

4 to 5 big beetroots
Juice of 2 to 3 lemons
4 potatoes
1/2 cabbage chopped
1 onion
1 clove garlic, minced
2 tbs sugar
1 cup or so of chicken stock
Sour cream
Chopped dill

Peel beetroot and cover with water and
boil with juice of 2 to 3 lemons until soft.
Remove from the water and dice.
Put beetroot back in the water with
chopped onion and dice potatoes.
Add a cup or so of chicken stock and
the sugar. Simmer.
Adjust the sweet sour, sugar lemon
taste to your liking.
When all is soft, the soup is ready to
serve. Serve with a dollop of sour cream
and a sprinkle of chopped dill.
Serve hot or chilled.


Copyright © 2008 Radio Pictures - Designed and Built by 2 Camels - Privacy Statement