Galina's Borsch

Chef #190012's Note:

I wrote down the recipe as Galina made it. Tip: Don't peel the veges as they are too sweet in NZ.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 1 tablespoon canola oil
• 1 onion
• 2 medium beetroots
• 1 carrot
• 2 potatoes
• 1/4 cabbage
• 1 red pepper
• 1 tablespoon chicken stock powder
• 1/2 cup vinegar
• 1 tablespoon sugar
• 5 peppercorns
• 1/4 cup low-fat plain yogurt
• 1/2 cup parsley (chopped)
• dried dill (to garnish)

Directions:

1. Chop and soften onion in oil.
2. Grate or cube beetroot.
3. Grate carrot.
4. Cube potatoes.
5. Add to onion, stir around for a few minutes.
6. Add water to barely cover
7. Bring to boil and boil for 5 mins.
8. Shred cabbage.
9. Finely chop red pepper.
10. Add cabbage, red pepper, vinegar, stock powder, sugar, pepper corns and simmer further 10 mins.
11. Serve with yoghurt, parsley and/or dill to garnish and with sour dough bread.