Wineshark Cooking Class - 17. Russian Borscht

Ingredients:

• Stock - 2 lb 8 oz
• Celery - 8 oz
• Carrot - 8 oz
• Onion - 8 oz
• White cabbage - 8 oz
• Cooking oil - 2 tsp
• Green pepper - 1/2 oz
• Red chili - 2
• Beet root - 2 oz
• Bay leaf - 1
• Garlic finely - 1/2 tsp
• Tomato - 2 oz
• Tomato paste - 2 oz
• Maggi sauce - dashes
• Tomato juice - 4 oz
• Tabasco - dashes
• Salt - 1 tsp
• White thickening - 1 oz

Procedures:

1. Cut the vegetables into stripes, then sautee till soften.

2. Add the stock and other ingredients to cook for about one hour.

3. Season and then add white thickening with water.