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Easy Borscht Soup


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Soups/stews

Ingredients:

  • 15 oz Beets red,cooked,cubed
  • 2 tb Butter
  • 1 lg Onion,finely chopped
  • 6 oz Cabbage,cut fine in strips
  • 2 tb Wine Vinegar, red
  • 2 Tomatoes,peeled,cubed
  • 1 ts Sugar
  • 4 Parsley twigs,tied together
  • 1 Bay Leaf
  • 1 1/16 qt Vegetable broth
  • Salt
  • Pepper
  • 1/2 c Sour Cream
  • 1 bn Dill, chopped

Directions:

1. Saute the onion in the butter;add the beets and the cabbage and saute. 2. Add the rest of the ingridients, cover and simmer until all is soft; stir often. 3. Taste again and seson, if needed; remove parsley and bayleaf. 4. Put soup in plates or mugs and add i dollop of sour cream in the middle and sprinkle with dill. Serve hot. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini