Easy Borscht Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
15 ounce: Beets red, cooked,cubed
2 tbsp: Butter,
1 large: Onion, finely chopped
6 ounce: Cabbage, cut fine in strips
2 tbsp: Wine Vinegar, red
2: Tomatoes, peeled,cubed
1 tsp: Sugar,
4: Parsley twigs, tied together
1: Bay Leaf,
1 1/16 quart: Vegetable broth,
Salt,
Pepper,
1/2 cup: Sour Cream,
1 bunch: 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
Source from luhu.jp
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
Source from luhu.jp
Tags
Soups/stews