Summer Borshch

Summer Borshch - Russian Soup Recipe

How to Cook & Prepare Summer Borshch:

1 bunch of beets salt, pepper, cloves,
3-4 potatoes bay leaf
1 carrot sour cream, cold
1-2 tomatoes scalded milk or sour
50-75 g green onions milk
1 stalk of celery 1 ½ litre water or
200 g marrow mushroom stock

Shoestring the beetroots and carrot and cook in boiling water or mushroom stock for 10 to 15 minutes. Add the beet leaves and stems which have been cut into pieces 2 to 3 cm long and scalded, the marrow, tomatoes, potatoes, green onions, celery and condiments. Cook until the vegetables are tender. Add sour cream scalded milk or sour milk before serving.

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	Spinach and sorrel soup		Summer shchi with potatoes