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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is an quick version of borsch which could easily be vegetarian if vegetable broth is used. Instead of broth I use Maggi beef ribs flavor bouillon which I found in Wal-Mart in Idaho. Yummy! Ingredients:
8 small beets with tops |
1 medium onion, finely chopped |
1 small carrot, finely chopped |
1 medium potato, diced |
1 small stalk celery, diced |
2 cups shredded cabbage |
6 cups soup stock or water with bouillon |
4 cups water |
1 can tomato soup or 1/2 cup tomato juice |
lemon juice |
1 tbsp flour |
1/2 cup sour cream |
salt & pepper |
1 tblsp chopped dill (i omit the dill) |
Directions:
1. Wash beets well and cut off tops. Do not pare beets. Cut the tops into small pieces and the beets into thin strips. Place these in a large pot with all the other vegetables. Cover with water and stock and tomato soup and cook until the vegetables are tender, 30-40 minutes. Add lemon juice to meet desired tartness. Blend the flour with sour cream and stir into borsch. Bring to a boil and season with salt & pepper. If broth needs more flavor, add more bouillon to taste.
2. I use only the beet leaves, not the stems.
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