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Garden Borscht

Western.Chefs's picture
Ingredients
  Salad oil 2 Tablespoon
  Celery stalks 2 Medium, thinly sliced
  Carrots 2 Medium, thinly sliced
  Onion 1 Medium, diced
  Beets 1 1⁄2 Pound, peeled and shredded
  Tomatoes 2 Medium, diced
  Canned tomato paste 6 Ounce (1 Can)
  Beef bouillon cubes/Envelopes 2
  Water 8 Cup (128 tbs)
  Cider vinegar 1⁄4 Cup (4 tbs)
  Sugar 3 Tablespoon
  Salt 1 Tablespoon
  Sour cream 8 Ounce (1 Container)
Directions

1. In 8-quart Dutch oven or saucepot over medium heat, in hot salad oil, cook celery, carrots, and onion until tender, stirring frequently. Add beets and remaining ingredients except sour cream; over high heat, heat to boiling. Reduce heat to low; cover and simmer about 50 minutes, or until vegetables are very tender, stirring occasionally. Skim fat from liquid in Dutch oven.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Vegetable

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