Borsch Beet Soup
From tigress122 16 years agoIngredients
- 4 cups diced beets shopping list
- 1 cup diced carrots shopping list
- 4 cups beef broth shopping list
- 4 cups water shopping list
- 1 large onion, chopped shopping list
- 1 clove of garlic, minced shopping list
- 1 tbsp lemon juice or vinegar (lemon juice is better) shopping list
- 2 cups diced potatoes shopping list
- 2 cups shredded cabbage shopping list
- 2 tbsp finely chopped fresh dillweed shopping list
- 1 tsp salt shopping list
- 1/2 tsp pepper shopping list
- 1 cup whipping cream shopping list
How to make it
- Place beets and carrots in a large pot with broth and water. Bring to a boil.
- Add onion, garlic and lemon juice. Simmer until beets and carrots are tender, about 30 mins.
- Add potatoes. Continue to simmer until potatoes are tender, about 15 mins.
- Add dillweed, cabbage, salt, and pepper. Continue to simmer until cabbage is tender, about 15 mins.
- Extra water can be added at this point to thin out a little.
- Just before serving add the cream, stir to heat, do not boil the soup once the cream is added or the cream will curdle
- Variations: instead of the cream, you can add a dollop of sour cream to each serving of soup. Also, instead of using fresh beets, you can use 2 cans of cooked, diced beets (not pickled), and adjust the cooking time accordingly (the soup is better with fresh beets, but is still very good with canned).
The Rating
Reviewed by 1 people-
Mmmmmm, looks like a "5" recipe to me.
Cheers!!!lor in Toronto loved it
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