Garden Borscht

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Garden Borscht

 

1 large beet red or golden

1 large carrot

1 large potato

1/2 medium onion

1 medium tomato

1 tablespoon olive oil

1 teaspoon minced garlic or more

4 cups broth

1/2 teaspoon salt

1/2 teaspoon sugar

1/4 cup chopped dill

1/4 cup chopped parsley

1/4 cup chopped basil

1 to 2 tablespoon lemon juice

1/4 cup sour cream

 

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

Heat the oil in a large skillet over medium-high heat. Add the sliced vegetables

and the garlic and cook for  7 minutes, stirring often.

In a separate medium saucepan over medium-high heat, bring the broth to a boil.

Add the cooked vegetables to the broth. Reduce the heat and simmer for 15

minutes.

Stir in the salt, sugar, dill, parsley, basil and lemon juice. Cook for 5

minutes. Serve hot with sour cream.

Yields 4 servings.