Borscht
Summary
| Yield | |
|---|---|
| Prep time | 30 minutes |
| Recipe Type | Soups |
Description
Great on a cold day
Ingredients
| 2 | q | beef stock |
| 3 | T | butter |
| 1 | c | cabbage, finely chopped |
| 1 | c | potatoes, chopped |
| 1 | onion, chopped | |
| 1 1⁄2 | c | canned tomatoes |
| 1⁄2 | c | juice (from can of beets) |
| 1 | c | cooked or canned beets, chopped |
| 1 | t | vinegar |
Instructions
In a large heavy pan, melt butter and lightly sauté cabbage, potatoes, carrots and onion for approximately 5 minutes. Add beef stock. Blend canned tomatoes or press through a sieve until fine. Add pureed tomatoes and beet juice to stock. Cover and simmer over low heat until vegetables are tender but not soft .At this point, add the chopped beets and vinegar. Season well with salt and pepper and remove from heat before the beets begin to lose their color. Serve with a dollop of sour cream and a sprinkling of dill or parsley over each bowl
Notes
Also have on hand:
sour cream
fresh dill (optional)
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