easy borscht
(1 rating)
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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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(1 rating)
prep time
5 Min
cook time
35 Min
Ingredients For easy borscht
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1/2head cabbage, core removed, shredded
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1carrot, chopped
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1large onion, chopped
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1 1/2 cchicken stock
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1 can(15 ounces) great northern beans, drained and rinsed
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1 can(14 1/2 ounces) diced tomatoes with juice, slighty puree
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1 can(8 ounces) tomato sauce
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1 can(14 1/2 ounces) pickled beets, coarsely chopped, with juice (i just use canned beets)
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1/2 tspsalt
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freshly ground pepper to taste
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sour cream for topping
How To Make easy borscht
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1In a large soup pot over medium heat, combine all ingredients except sour cream.
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2Bring to a boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender (about 30 minutes).
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3Add more stock if soup is too thick. Serve in bowls with a dollop of sour cream.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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