Go to: Just Soup Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Easy Borscht Soup

15 oz Beets red, cooked, cubed
2 tb Butter
1 lg Onion,finely chopped
6 oz Cabbage, cut fine in strips
2 tb Wine Vinegar, red
2 Tomatoes, peeled, cubed
1 ts Sugar
4 Parsley twigs,tied together
1 Bay Leaf
1 1/16 qt Vegetable broth
Salt
Pepper
1/2 c Sour Cream
1 bn Dill, chopped


Saute the onion in the butter;add the beets and the cabbage and saute. Add the rest of the ingridients, cover and simmer until all is soft; stir often. Taste again and season, if needed; remove parsley and bayleaf. Put soup in plates or mugs and add 1 dollop of sour cream in the middle and sprinkle with dill. Serve hot.


Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.