Hot Borscht, Russian Tea Room

4 c Veggie stock

3 lg Beets

1 Carrot

2 Stalks celery

2 Onions

1 Parsnip

1 c Coarsely shredded cabbage

1 c Tomato pulp, fresh or canned

(I use canned) 1 t Sugar (optional; the beets

Are sweet) 1 Clove garlic, split and

Impaled on a toothpick Peel beets and shred coarsely. Chop carrots, onions, celery and parsnip. Boil stock and add beets, carrots, onions, celery and parsnip. Simmer covered 20 minutes. Add cabbage, tomato, sugar and garlic on toothpick. Simmer 15 minutes until cabbage is tender. Remove garlic. Top with dill (fresh is best) and ff sour cream if you are so inclined. Serve hot. Adapted from a recipe that I believe first appeared in Gourmet magazine. Posted by kfischer@acpub.duke.edu (Karen Fischer) to the Fatfree Digest [Volume 11 Issue 27], Oct. 27, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.