Beet Borscht Recipe

Soup

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Ingredients:

2 cups shredded fresh beets
1 cup shredded carrots
1 cup chopped onion
2 cups water
1/2 teaspon salt
2 cans (14-1/2 oz. each) beef broth
1 cup shredded cabbage
1 tablespoon butter or margarine
1 tablespoon lemon juice
Sour cream, optional

Directions:

In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. Top each serving with a dollop of sour cream, if desired. Yield:8 servings. (2 quarts)

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Submitted 6/13/05.
Source: Taste Of Home: August/September '96
Submitted By: Linda Wilson
lwilson@gatecom.com
Beet Borscht


Le Creuset 7-1/4-Quart Round French Oven