Chilled Sweet & Sour Borsch Soup
Yield
servingsPrep
20 minCook
45 minReady
65 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium-sized |
beets
tender tops if you like |
*
|
| 1 | small |
onions
chopped |
|
| 1 | pounds |
sausage, bulk
crumbled |
|
| 2 | large |
carrots
diced |
|
| 2 | cups |
red cabbage
or green |
|
| ¼ | cups |
lemon juice
|
|
| 2 | tablespoons |
sugar
|
|
| ¼ | teaspoon |
dill weed
|
|
| 6 | cups |
chicken broth
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium-sized |
beets
tender tops if you like |
*
|
| 1 | small |
onions
chopped |
|
| 453.6 | g |
sausage, bulk
crumbled |
|
| 2 | large |
carrots
diced |
|
| 473 | ml |
red cabbage
or green |
|
| 59 | ml |
lemon juice
|
|
| 3E+1 | ml |
sugar
|
|
| 1.3 | ml |
dill weed
|
|
| 1.4 | l |
chicken broth
|
|
Directions
Sauté the onion and sausage; drain off grease.
Add the beets, carrots, cabbage, lemon juice, sugar, chicken stock (stock can be made with 2 teaspoons chicken bouillon or cubes and 6 cups water).
Cover; bring to a boil, then reduce heat.
Simmer for 45 minutes.
Serve with a dollop of sour cream or yogurt and dill weed.
Note: You can leave out the sausage; season.
Chill and blend with some sour cream in a blender and serve as a chilled soup.
Garnish with a dollop of sour cream or yogurt and dill weed.
