Jim's borsch

Yield: 5 servings

Measure Ingredient
1 cup Onions, chopped
1 tablespoon Butter
2 cups Water
2 cups Beets, diced
½ cup Carrots, diced
2 cups Beef stock
1 cup Cabbage, shredded
1 tablespoon Vinegar
5 tablespoons Sour cream
5 teaspoons Dill, chopped

In the soup pot, melt butter and fry onions until softened. Add water, carrots and beets and bring to a boil, lower heat and simmer, covered for 15 min. Add stock, vinegar and cabbage and simmer 5 min. more.

Add salt and pepper to taste and serve. Garnish each bowl with a spoonful of sour cream and some dill.


Add a bay leaf to the water and beets. Replace vinegar with 2 Tbl lemon juice. Substitute chopped green onions or parsley for dill. Add a boiled small potato to each bowl and ladle soup on top of it. Add a ½ cup of slivered cooked roast beef to the soup just before serving. Stir in a Tbl Horseradish to soup B4 serving.

Submitted By JIM WELLER On 03-10-95

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