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Beets And Cabbage Borscht

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Ingredients
  Onions 2 Medium, shredded
  Shredded cabbage 6 Ounce
  Beetroot 8 Ounce, peeled (Raw)
  Tomato paste 2 Tablespoon
  Sugar 1 Tablespoon
  Vinegar 1 Tablespoon
  Beef stock 2 Pint
  Sour cream/Yogurt 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Put onion, beetroot, sugar, vinegar and stock in a pan and boil gently for 20 minutes.
Add the cabbage and boil for a further 20 minutes.
Add the tomato paste, season to taste and add more stock or water if needed.
Cook until the cabbage is tender.
Put a spoonful of cream or yogurt in each plate as the soup is served.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable

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