Easy Borscht Soup

Name: Easy Borscht Soup
Total time: P1H30M
Yield: 4
Cuisine: Fusion
Ingredients: beets; butter; onions; red cabbage; red wine vinegar; tomatoes; sugar; parsley sprigs; bay leaves; vegetable stock; salt; black pepper; sour cream; dill weed

Submitted by hkroeger

YIELD

4 servings

PREP

25 min

COOK

45 min

READY

90 min

Ingredients

OUNCES BEETS
red, cooked, cubed

TABLESPOONS BUTTER

LARGE ONIONS
finely chopped

OUNCES RED CABBAGE
cut in fine strips

TABLESPOONS RED WINE VINEGAR

EACH TOMATOES
cubed

TEASPOON SUGAR

EACH PARSLEY SPRIGS
tied together *

EACH BAY LEAVES *

1 1/16

QUARTS VEGETABLE STOCK *

X SALT *

X BLACK PEPPER *

CUP SOUR CREAM

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.