Easy Borscht Soup
Yield
4 servingsPrep
25 minCook
45 minReady
90 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
beets
red, cooked, cubed |
|
| 2 | tablespoons |
butter
|
|
| 1 | large |
onions
finely chopped |
|
| 6 | ounces |
red cabbage
cut in fine strips |
|
| 2 | tablespoons |
red wine vinegar
|
|
| 2 | each |
tomatoes
cubed |
|
| 1 | teaspoon |
sugar
|
|
| 4 | each |
parsley sprigs
tied together |
*
|
| 1 | each |
bay leaves
|
*
|
| 1 1/16 | quarts |
vegetable stock
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| ½ | cup |
sour cream
|
|
| 1 | each |
dill weed
bunch, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
beets
red, cooked, cubed |
|
| 3E+1 | ml |
butter
|
|
| 1 | large |
onions
finely chopped |
|
| 173.4 | ml/g |
red cabbage
cut in fine strips |
|
| 3E+1 | ml |
red wine vinegar
|
|
| 2 | each |
tomatoes
cubed |
|
| 5 | ml |
sugar
|
|
| 4 | each |
parsley sprigs
tied together |
*
|
| 1 | each |
bay leaves
|
*
|
| 1.1 | quarts |
vegetable stock
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 118 | ml |
sour cream
|
|
| 1 | each |
dill weed
bunch, chopped |
*
|
Directions
Sauté the onion in the butter, add the beets and the cabbage.
Add the rest of the ingridients, cover and simmer until all is soft.
Taste again and season, if needed; remove parsley and bayleaf.
Put soup in plates or mugs and add a dollop of sour cream in the middle and sprinkle with dill.
Serve hot.
