Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Litres beef stock
2 md Potatoes peeled and cut into
Cubes
2 Carrots, peeled and
Julienned
1 lg Onion peeled and chopped
Finely
2 lg Beetroot, peeled and
Julienned
3 Stalks celery, julienned
3 Cloves garlic, crushed
2 ts Sugar
1 ts Sea salt
1 ts Freshly ground black pepper
1/4 sm Cabbage, shredded
6 Ripe tomatoes, peeled and
Cut into cubes
3 Sprigs fresh dill, chopped
Finely
3 Sprigs Italian parsley
TO SERVE:
Light sour cream
Finely chopped dill

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

From: Ian Hoare Date: 07-27-96

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