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Garden borscht

Time 40 minutes
Yields Serves 4
Garden borscht
(Los Angeles Times)
1

Peel and thinly slice the beet, carrot, potato and onion. Slice the tomato.

2

Heat the oil in a large skillet over medium-high heat. Add the sliced vegetables and the garlic and cook for 5 to 7 minutes, stirring often.

3

In a separate medium saucepan over medium-high heat, bring the stock to a boil. Add the cooked vegetables to the stock. Reduce the heat and simmer for 15 minutes.

4

Stir in the salt, sugar, dill, parsley, basil and lemon juice. Cook for 5 minutes. Serve hot with sour cream.

From Ida Khrypun.

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