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Categories: Appetizers, Main courses, Quick and easy, Soups

Garden borscht

Garden borscht
Los Angeles Times

Stepping through the gate into Wattles Farm, one of L.A.'s oldest community gardens, is like stepping into a soft green salad and wrapping yourself in lettuce and fragrant herbs. You're just half a block above Hollywood Boulevard, but the noise ... Read more

Total time: 40 minutes | Serves 4
Note: From Ida Khrypun.
  • 1 large beet
  • 1 large carrot
  • 1 large potato
  • 1/2 medium onion
  • 1 medium-large tomato
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 4 cups chicken or beef stock
  • 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 tablespoons lemon juice
  • 1/4 cup sour cream

Step 1Peel and thinly slice the beet, carrot, potato and onion. Slice the tomato.

Step 2Heat the oil in a large skillet over medium-high heat. Add the sliced vegetables and the garlic and cook for 5 to 7 minutes, stirring often.

Step 3In a separate medium saucepan over medium-high heat, bring the stock to a boil. Add the cooked vegetables to the stock. Reduce the heat and simmer for 15 minutes.

Step 4Stir in the salt, sugar, dill, parsley, basil and lemon juice. Cook for 5 minutes. Serve hot with sour cream.

Each serving:
184 calories; 4 grams protein; 27 grams carbohydrates; 5 grams fiber; 7 grams fat; 3 grams saturated fat; 7 mg. cholesterol; 1,027 mg. sodium.
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