Easy Borscht Recipe

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Easy Borscht

Beth Ferrell

By
@egordon12020

Our kids love beets (which is exactly why I don't like cooking them... because it can get messy!)

I found this recipe in my Big Book of Soups & Stews (page 213- recipe 163)


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Prep:

5 Min

Cook:

35 Min

Ingredients

1/2
head cabbage, core removed, shredded
1
carrot, chopped
1
large onion, chopped
1 1/2 c
chicken stock
1 can(s)
(15 ounces) great northern beans, drained and rinsed
1 can(s)
(14 1/2 ounces) diced tomatoes with juice, slighty puree
1 can(s)
(8 ounces) tomato sauce
1 can(s)
(14 1/2 ounces) pickled beets, coarsely chopped, with juice (i just use canned beets)
1/2 tsp
salt
freshly ground pepper to taste
sour cream for topping

Directions Step-By-Step

1
In a large soup pot over medium heat, combine all ingredients except sour cream.
2
Bring to a boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender (about 30 minutes).
3
Add more stock if soup is too thick. Serve in bowls with a dollop of sour cream.

About this Recipe

Course/Dish: Bean Soups, Vegetable Soup
Other Tag: Quick & Easy