Easy borscht soup
4 servings
Ingredients
| Quantity | 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 | Tomatoes,peeled,cubed | |
| 1 | teaspoon | Sugar |
| 4 | Parsley twigs,tied together | |
| 1 | Bay Leaf | |
| 1 1/16 | quart | Vegetable broth |
| Salt | ||
| Pepper | ||
| ½ | cup | Sour Cream |
| 1 | bunch | Dill, chopped |
Directions
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