Recipe

Spring Borsch Recipe

	Sheba / All my dishes 1 year ago This is an quick version of borsch which could easily be vegetarian if vegetable broth is used. Instead of broth I use Maggi beef ribs flavor bouillon which I found in Wal-Mart in Idaho. Yummy! Prep:15m Cook:40m Servings:8	Sheba
	cheap nutritious colorful full of vegetables

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Ingredients

8 small beets with tops

1 medium onion, finely chopped

1 small carrot, finely chopped

1 medium potato, diced

1 small stalk celery, diced

2 cups shredded cabbage

6 cups soup stock or water with bouillon

4 cups water

1 can tomato soup or 1/2 cup tomato juice

lemon juice

1 tbsp flour

1/2 cup sour cream

Salt & pepper

1 tblsp chopped dill (I omit the dill)

Directions

Wash beets well and cut off tops. Do not pare beets. Cut the tops into small pieces and the beets into thin strips. Place these in a large pot with all the other vegetables. Cover with water and stock and tomato soup and cook until the vegetables are tender, 30-40 minutes. Add lemon juice to meet desired tartness. Blend the flour with sour cream and stir into borsch. Bring to a boil and season with salt & pepper. If broth needs more flavor, add more bouillon to taste.

I use only the beet leaves, not the stems.

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