Easy Borscht

★★★★★ 1 Review
egordon12020 avatar
By Beth Gordon
from South Charleston, OH

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

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

How To Make

  • 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.

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