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Beet Borscht Recipe

"My mother used to make this hearty soup from her garden's bountiful crop of beets and other vegetables," relates field editor Ruth Andrewson of Leavenworth, Washington.

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Beet Borscht Recipe

Prep: 15 min. Cook: 35 min.

Yield: 8 Servings

15 35 50

Ingredients

2 cups shredded fresh beets
1 cup shredded carrots
1 cup chopped onion
2 cups water
1/2 teaspoon salt
2 cans (14-1/2 ounces each) beef broth
1 cup shredded cabbage
1 tablespoon butter
1 tablespoon lemon juice
Sour cream, optional

Directions

In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. Top each serving with a dollop of sour cream if desired. Yield: 8 servings (2 quarts).

Nutritional Facts 1 serving (1 cup) equals 48 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 375 mg sodium, 7 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Beet Borscht in Taste of Home August/September 1996, p17

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Beet Borscht

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(1-1) of 1 reviews

Reviewed on Aug. 03, 2010 by cmash

This simple sounding recipe is sooo good! Everyone raves about it, including die-hard eastern European borscht snobs.(You know who you are.)The only change I make is that I use vegetarian beef flavoured cubes + water to equal the amount of beef broth.I've used this recipe for years.Thank you so much .