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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I got this recipe 20 years ago, from a girl I used to work with. This makes a really yummy borscht (and I am usually so-so on the subject. Ingredients:
1 (14 ounce) can beets, sliced |
2 tablespoons butter |
1 large onion, finely chopped |
1 garlic clove, minced |
1 1/2 cups red cabbage, shredded |
1 (19 ounce) can tomatoes |
2 cups water |
1/4 cup red wine vinegar |
1 (10 ounce) can beef stock |
1 teaspoon sugar |
1 teaspoon dried dill |
salt & pepper |
sour cream (for garnish-optional) |
Directions:
1. Drain the beets, saving the liquid. Cut the beets into strips.
2. In a large saucepan, melt the butter & cook the onion until softened.
3. Add the garlic and cabbage; cooking & stiring until the cabbage is wilted.
4. Add the beets and the reserved liquid, tomatoes, water, vinegar, stock, sugar & dillweed.
5. Cover and simmer for about 30 minutes or until the cabbage is very soft.
6. Season with salt and pepper to taste. Serve & garnish with sour cream, if desired.
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