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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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After a busy day, I like to unwind by creating something delicious for dinner. This recipe proves great meals can be quick.Courtney Bird, Papillion, Nebraska Ingredients:
2 cans (15 ounces each) diced beets |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 can (10-1/2 ounces) condensed beef consomme, undiluted |
4 dill pickle spears, chopped |
1 cup (8 ounces) sour cream |
1 jar (16 ounces) shredded sweet-and-sour red cabbage, undrained |
Directions:
1. Drain one can of beets; place beets in a blender, add the soup, consomme, pickles and sour cream; process until smooth. Pour into a large bowl. Add undrained can of beets and cabbage. Chill at least 4 hours. Yield: 8-10 servings (2-1/2 quarts).
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