Easy Borscht Soup Recipe - Cooking Index
Easy Borscht Soup Recipe - Cooking Index
| 15 oz | Beets red - cooked, cubed | |
| 2 tablespoons | Butter | |
| 1 tablespoon | Onion - finely chopped (large) | |
| 6 oz | Cabbage - cut fine in strips | |
| 2 tablespoons | Wine vinegar - red | |
| 2 | Tomatoes - peeled, cubed | |
| 1 teaspoon | Sugar | |
| 4 | Parsley twigs - tied together | |
| 1 | Bay leaf | |
| 1 1/8 x | Vegetable broth | |
| Salt | ||
| Pepper | ||
| 1/2 cup | Sour cream | |
| 1 x | Dill - chopped |
1. Saute the onion in the butter; add the beets and the cabbage and saute. 2. Add the rest of the ingredients, cover and simmer until all is soft; stir often. 3. Taste again and seson, if needed; remove parsley and bay leaf. 4. Put soup in plates or mugs and add i dollop of sour cream in the middle and sprinkle with dill. Serve hot.
Source:
Pillsbury
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