v i k i n g c r u i s e s . c o m . a u 25
8 cups low sodium beef broth
2 cups tomato sauce
2½ cups cabbage, shredded
½ cup carrots, shredded
1 cup onions, thinly sliced
2 tsp sugar
2 cups raw beets, cut into strips
Salt and pepper to taste
2 tsp vinegar
GARNISH
5-6 tbls sour cream
¼ cup fresh dill, finely chopped
This beet soup is a staple of Russia and eastern
Europe. Thought to have originated in Ukraine, its
name is derived from Yiddish. There are as many
recipes as there are cooks: it can be thick and hearty
or clear and light; served hot in winter or cold in
summer. This hearty version is made with beef stock.
1. Combine broth, tomato sauce, cabbage, carrots and
onions in a large pot and bring to boil over medium heat.
2. Stir in sugar; simmer 20 minutes, skimming occasionally,
until vegetables are tender.
3. Add beets. Season with salt and pepper; add vinegar
and continue cooking until beets are tender, for about
10-15 minutes.
Russian
Borscht
Prep time: 7 minutes
Cook time: 35 minutes
Serves: 4
