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chilled borscht soup a russian recipe

★★★★★ 1
a recipe by
Nancy J. Patrykus
Spokane, WA

What's not to like? A beet and cabbage refrigerated soup. Goes great with a hot grilled kielbasa sandwich topped with sauerkraut and a little horse radish sauce. Even a ice cold libation on the side. Like a cold beer or even a REINDEER COCKTAIL. That's Russian vodka with a couple cranberries added on the rocks! Enjoy a perfect summer menu. Nancy 7/4/13

★★★★★ 1
serves Family
prep time 10 Min
cook time 5 Min

Ingredients For chilled borscht soup a russian recipe

  • 1 can
    beef broth.......10-1/2...oz.
  • 1 can
    shoestring beets...16 oz.
  • 1 c
    shredded cabbage
  • 2 Tbsp
    onions...finely chopped
  • 1 tsp
  • 1 tsp
    lemon juice
  • ANY
    top with: sour cream and chopped celery or green onions..

How To Make chilled borscht soup a russian recipe

  • 1
    Heat broth, beets with the liquid, cabbage, onion and sugar to boiling. Simmer uncovered 5 minutes. Stir in lemon juice and refrigerate until chilled. Top each serving with a spoonful of sour cream, chopped celery, or green onions. Makes about 4 serving...or two large ones! YUMMY... Note: Main foto is from

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