Borscht

• 8 cups beef stock prefer veal stock if possible
• 2 medium potatoes peeled
• 2 each carrots julienned
• 1 large onions chopped
• 2 large beets chopped
• 3 stalks celery julienned
• 3 cloves garlic crushed
• 2 teaspoons sugar
• 1 teaspoon sea salt
• 1 teaspoon black pepper freshly ground
• 1/4 small cabbage shredded
• 6 each tomatoes cubed

1. Bring the stock, potatoes, carrots, onion, beetroot, celery, garlic, sugar, salt and pepper to the boil in a large saucepan.
2. Simmer, covered, for 30 to 40 minutes or until the vegetables are cooked.
3. Add the cabbage, tomatoes, dill and parsley.
4. Cook for a further 10 to 12 minutes.
5. Remove from the heat and allow to stand for 10 minutes.
6. Serve in large soup plates with a teaspoon each of sour cream and chopped dill.

beef stock, potatoes, carrots, onions, beets chopped, celery, garlic, sugar, salt, black pepper, cabbage, tomatoes

Taken from recipeland.com/recipe/v/borscht-46754 (may not work)