Easy Borscht

Easy Borscht Recipe

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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)

Rating:
★★★★★ 1 vote
Comments:
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

Step-By-Step

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

About Easy Borscht

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