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Ruby Borscht

fatfree.kitchen's picture
Ingredients
  Beets 1 1⁄4 Pound, peeled and shredded (4 Cups)
  Diced carrots 2 , peeled to 2 cups
  Chopped onion 1 1⁄2 Cup (24 tbs)
  Sliced celery 1 Cup (16 tbs)
  Unsalted beef broth/Water 7 Cup (112 tbs)
  Brown sugar 4 Tablespoon
  Beef bouillon granules 1 Tablespoon
  Ground black pepper 1⁄4 Teaspoon
  Sliced cabbage 2 Cup (32 tbs)
  White wine vinegar 1⁄4 Cup (4 tbs)
  Non-fat sour cream 1 1⁄2 Cup (24 tbs)
  Minced dill 2 Tablespoon
Directions

1. Combine the beets, carrots, onion, celery, broth or water, brown sugar, bouillon granules, and pepper in a 4-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender.
2. Add the cabbage, and simmer uncovered for 15 minutes, or until the cabbage is tender. Remove the pot from the heat and stir in the vinegar.
3. Ladle the soup into individual serving bowls. Top each serving with a rounded tablespoon of sour cream and a sprinkling of dill.

Recipe Summary

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

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