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Easy borscht soup
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| Artist: |
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| Categories: |
Eastern European, Fun & Easy, Picnic, Quick & Easy, Russian, Soups & Stews |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 15
| oz | Beets red, cooked, cubed | | 2
| tbsp | Butter | | 1
| large | Onion, finely chopped | | 6
| oz | Cabbage, cut fine in strips | | 2
| tbsp | Wine Vinegar, red | | 2
| | Tomatoes, peeled, cubed | | 1
| tsp | Sugar | | 4
| | Parsley twigs, tied together | | 1
| | Bay Leaf | | 1
| quart | Vegetable broth | | | Salt | | | Pepper | | 1/2
| cup | Sour Cream | | 1
| bunch | Dill, chopped |
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Procedures:
| 1 | Saute the onion in the butter;add the beets and the cabbage and saute. | | 2 | Add the rest of the ingridients, cover and simmer until all is soft; stir often. | | 3 | Taste again and seson, if needed; remove parsley and bayleaf. | | 4 | Put soup in plates or mugs and add i dollop of sour cream in the middle and sprinkle with dill. | | 5 | Serve hot |
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