Winter beet borscht

Yield: 8 Servings

Measure Ingredient
2 tablespoons Unsalted butter
1 large Onion, chopped
½ cup Thinly sliced celery
½ cup Coarsely shredded carrots
2 cans (15 or 16 oz) julienne-cut beets, undrained
2 cans (15 or 16 oz) ready-to-serve reduced sodium beef broth or-
2 mediums Baking potatoes, peeled, cut into 1/2" dice
1 cup Thinly sliced cabbage (or shredded coleslaw mix)
¼ teaspoon Salt
¼ teaspoon Freshly ground black pepper
3 tablespoons Brown sugar
2 tablespoons Tomato paste
2 tablespoons Cider vinegar
Sour cream, optional
Chopped fresh dill, optional

Source: Byerly Bag

This recipe was translated from a very old Russia cookbook, but has been stream-lined using canned beets. Adding cookd cubed beef to the soup will make it a hearty one-dish meal. The soup may also be pureeed until smooth.

This same soup is traditionally served cold during the summer months.

In large saucepan melt butter over medium heat. Add onion, celery and carrots; cook 8 minutes, stirring occasionally. Add beets, broth, potato, cabbage, salt and pepper; bring to a boil over high heat. Reduce heat; cover and simmer 20-25 minutes or until vegetables are tender. Stir in brown sugar, tomato paste and vinegar; simmer uncovered 5 minutes. Ladle into shallow soup bowls and serve with sour cream and dill, if desired. Per Serving (excluding sour cream): 124 calores, 3g fat, 8 mg cholesterol, 3g fiber, 660 mg sodium

Posted to Digest eat-lf.v097.n044 by BunnyMama@... on Feb 15, 1997.

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