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Creamy Borscht

chef.gonzalo's picture
Ingredients
  Beef stock/Vegetable stock 4 Cup (64 tbs) (Browned)
  Beets 4 Medium, peeled and cubed for 3 cups
  Carrots 2 Medium, chopped for 1 cup
  Onion 1 Medium, chopped for 1/2 cup
  Bay leaf 1
  Vinegar 1 Tablespoon
  Sugar 1 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cabbage head 1⁄2 Small, shredded for 3 cups
  Canned tomatoes 16 Ounce, cut up (1 can)
  Egg yolks 2 , slightly beaten
  Dairy sour cream 1⁄2 Cup (8 tbs)
Directions

MAKING
1. In a Dutch oven combine together and boil browned beef stock or vegetable stock, beets, carrots, onion, bay leaf, vinegar, sugar, salt, and pepper.
2. Reduce heat; cover and simmer for about 40 minutes.
3. Stir in cabbage and un-drained tomatoes.
4. Cover and cook 30 to 35 minutes more or till vegetables are tender.
5. Remove bay leaf and discard.
6. Mix the egg yolks and sour cream together and gradually stir in about 1 cup of the hot soup to the egg and cream mixture.
7. Return to Dutch oven; heat through, stirring constantly over low heat but do not boil.

SERVING
8. Ladle soup into individual serving bowls.
9. Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Beet
Interest: 
Healthy
Cook Time: 
60 Minutes
Servings: 
4

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