easy borscht
(1 RATING)
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 time
5 Min
cook time
35 Min
method
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yield
Ingredients
- 1/2 - head cabbage, core removed, shredded
- 1 - carrot, chopped
- 1 - large onion, chopped
- 1 1/2 cups chicken stock
- 1 can (15 ounces) great northern beans, drained and rinsed
- 1 can (14 1/2 ounces) diced tomatoes with juice, slighty puree
- 1 can (8 ounces) tomato sauce
- 1 can (14 1/2 ounces) pickled beets, coarsely chopped, with juice (i just use canned beets)
- 1/2 teaspoon salt
- - freshly ground pepper to taste
- - sour cream for topping
How To Make easy borscht
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Step 1In a large soup pot over medium heat, combine all ingredients except sour cream.
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Step 2Bring to a boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender (about 30 minutes).
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Step 3Add more stock if soup is too thick. Serve in bowls with a dollop of sour cream.
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