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Categories:
celery onions carrots parsnips beets cabbage mushrooms oil flour chicken broth water sour cream buttermilk garlic salt potatoes fresh chopped dill
Viewed: 90 - Published at: a year agoIngredients
- 2 celery ribs
- 2 onions
- 2 carrots
- 2 parsnips
- 2 to 3 beets with tops
- 1 cup shredded cabbage
- 4 fresh mushrooms
- 1 tbsp. oil
- 2 tbsp. flour
- 4 cups chicken broth
- water
- 2 cubes chicken bouillon cubes
- 1/2 cup sour cream
- 1 cup buttermilk
- 2 cloves garlic (or to taste)
- 1 tsp. salt
- 2 sm. new potatoes per person
- 1 tsp. fresh chopped dill
Method
- 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.
- Mix buttermilk and sour cream and add to soup.
- Do not boil; the borshch may curdle.
- Taste and adjust seasoning.
- Garnish with dill and garlic mashed with salt.
- Scrub potatoes and boil 10 minutes or until cooked through.
- Place in a serving bowl and serve separately.
