Borscht (Seasonal Rooty Soup) Recipe
This hearty root vegetable soup is traditionally eaten with a blob of sour cream and rye bread. Vegan, gluten free, wheat free.
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Cooking tools:
- Chef's knife
- Cutting board
- Can opener
- Pot
- Stove
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- 2 onions (chopped)
- 2 large carrots (diced)
- 2 large potatoes (diced)
- 2 beetroots (diced)
- 1/2 Savoy cabbage (shredded)
- 1 tin of tomatoes
- 1 Ltr vegetable stock
- 1 Tbps cider vinegar
- Parsley or dill (optional)
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