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.
TOTAL TIME: Prep: 15 min. Cook: 35 min. YIELD:8 servings
- 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
- 1. 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).
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.
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