Borscht

Recipe Ingredients

1 tablespoon	15ml	Unsalted butter
1 cup	237ml	Shredded cabbage
3/4 lb	340g / 11oz	Roasted onions - peeled, chopped,
		Reserving liquid
3 1/2 cups	829ml	Beef broth
1 cup	237ml	Pot roast gravy - (leftover)
1 lb	454g / 16oz	Roasted beets - peeled, julienned,
		Reserving liquid
2 cups	292g / 10oz	Diced pot roast
2 tablespoons	30ml	Red wine vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped fresh dill
		Garnish
		Sour cream
		Dill sprigs

Recipe Instructions

In a large heavy sauce pan over moderate heat, melt butter, add cabbage and cook until wilted. Stir in onions and reserved liquid, the broth, the gravy, the beets and reserved liquid, the pot roast, the vinegar, and salt and pepper to taste. Simmer the soup, stirring occasionally, for 10 minutes.

Stir in the chopped dill. Ladle into warm bowls, spoon a dollop of sour cream onto each serving and garnish the soup with the dill sprigs.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8805 broadcast 01-23-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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