RUSSIAN BEET BORSCH
|Beets||1 Cup (16 tbs), finely chopped|
|Carrots||1 Cup (16 tbs), finely chopped|
|Onions||1 Cup (16 tbs), finely chopped|
|Tomato pulp/Canned pulp||1 Cup (16 tbs) (strained)|
|Cabbage||1 Cup (16 tbs), finely shredded|
|Whipped cream||1 Tablespoon (sour)|
|Butter||1 Teaspoon (Leveled)|
|Lemon juice||1⁄2 Teaspoon|
1. In a pan, take beets, carrots and onions.
2. Cover it with water and let it simmer for 20 minutes.
3. Add tomato pulp and cabbage and let it simmer for a further 15 minutes.
4. To serve Russian Beet Borsch, take the soup in bowls and add 1 teaspoon whipped cream, a little butter and ½ teaspoon lemon juice to each bowl. You can serve this soup either hot or cold. If you enjoy this soup sweetened, add 3 tablespoons of sugar to the tomatoes while preparing it.