Products Needed:
3 oz beet with stalks
2 tsp carrot
1/2 tsp parsley root
1/2 tsp onion
2 tbsp tomatoes
1 tsp butter
1/5 tsp citric acid
1 lb vegetable broth or water
1 tsp sour cream
1/5 tsp salt
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Directions: Grate coarsely carrot, beet and parsley, add lemon acid and butter, simmer in a dollop of vegetable broth until done.
Bathe beet stalks, chop and simmer in vegetable broth.
Mix prepared vegetables, pour with hot vegetable broth or water, bring to boil, add minced onion and tomatoes, shredded beet stalks, salt and cook for 15-20 minutes. When serving, dress the borsch with sour cream.
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