Hot Borscht, Russian Tea Room Recipe - Cooking Index

Ingredients

• 4 cups 948ml Veggie stock
• 3 cups 711ml Beets (large)
• 1 Carrot
• 2 Celery
• 1 Onions
• 1 Parsnip
• 1 cup 237ml Coarsely shredded cabbage
• 1 cup 62g / 2.2oz Tomato pulp - fresh or canned (i use canned)
• 1 teaspoon 5ml Sugar - (optional, the beets Are sweet)
• 1 Garlic - split and Impaled on a toothpick