Easy borscht soup

Yield: 4 servings

Measure Ingredient
15 ounces Beets red,cooked,cubed
2 tablespoons Butter
1 large Onion,finely chopped
6 ounces Cabbage,cut fine in strips
2 tablespoons Wine Vinegar, red
2 \N Tomatoes,peeled,cubed
1 teaspoon Sugar
4 \N Parsley twigs,tied together
1 \N Bay Leaf
1 1/16 quart Vegetable broth
\N \N Salt
\N \N Pepper
½ cup Sour Cream
1 bunch Dill, chopped

1. Saute the onion in the butter;add the beets and the cabbage and saute. 2. Add the rest of the ingridients, cover and simmer until all is soft;

stir often. 3. Taste again and seson, if needed; remove parsley and bayleaf. 4. Put soup in plates or mugs and add i dollop of sour cream in the middle

and sprinkle with dill. Serve hot. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098

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