---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Borscht 3
  Categories: Appetizers, Soups/stews, Russian, Vegetables
       Yield: 6 Servings
  
       2    Litres beef stock
       2 md Potatoes peeled and cut into
            Cubes
       2    Carrots, peeled and
            Julienned
       1 lg Onion peeled and chopped
            Finely
       2 lg Beetroot, peeled and
            Julienned
       3    Stalks celery, julienned
       3    Cloves garlic, crushed
       2 ts Sugar
       1 ts Sea salt
       1 ts Freshly ground black pepper
     1/4 sm Cabbage, shredded
       6    Ripe tomatoes, peeled and
            Cut into cubes
       3    Sprigs fresh dill, chopped
            Finely
       3    Sprigs Italian parsley
            TO SERVE:
            Light sour cream
            Finely chopped dill
  
   Bring the stock, potatoes, carrots, onion, beetroot,
   celery, garlic, sugar, salt and pepper to the boil in
   a large saucepan.  Simmer, covered, for 30 to 40
   minutes or until the vegetables are cooked. Add the
   cabbage, tomatoes, dill and parsley.  Cook for a
   further 10 to 12 minutes. Remove from the heat and
   allow to stand for 10 minutes. Serve in large soup
   plates with a teaspoon each of sour cream and chopped
   dill.
   
   From: Ian Hoare                       Date: 07-27-96
  
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