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Beet Borscht

Chef.at.Home's picture
Ingredients
  Shredded beet 2 Cup (32 tbs)
  Shredded carrots 1 Cup (16 tbs)
  Chopped onion 1 Cup (16 tbs)
  Water 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Canned beef broth 29 Ounce (Two 14 1/2 Ounce Cans)
  Shredded cabbage 1 Cup (16 tbs)
  Butter/Margarine 1 Tablespoon
  Lemon juice 1 Tablespoon
Directions

In a saucepan, bring the beets, carrots, onion, water and salt to a boil.
Reduce heat; cover and simmer for 20 minutes.
Add broth, cabbage and butter; simmer, uncovered, for 15 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Vegetable

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