Beet Borscht
Taste of Home
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"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.
SERVINGS: 8
CATEGORY: Soup
METHOD: Other stovetop
TIME: Prep: 15 min. Cook: 35 min.
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 or margarine
- 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).