Beet Borscht

Name: Beet Borscht
Ingredients: 2 slices bacon; 1 large onion, chopped; 2 stalks celery, chopped; 1 large beet; 2 cloves garlic; 2 c. canned tomatoes; 1 c. peeled and chopped potatoes; 1 qt. beef stock; 1 qt. water; 6 sprigs parsley; 1 tsp. salt; 3 c. coarsely grated beets; 1 c. coarsely grated carrots; 4 Tbsp. butter; 3 c. shredded cabbage; fresh lemon juice; fresh dill; sour cream

18 ingredients

10 steps

Ingredients

2 slices bacon
1 large onion, chopped
2 stalks celery, chopped
1 large beet
2 cloves garlic
2 c. canned tomatoes
1 c. peeled and chopped potatoes
1 qt. beef stock
1 qt. water
6 sprigs parsley
1 tsp. salt
3 c. coarsely grated beets
1 c. coarsely grated carrots
4 Tbsp. butter
3 c. shredded cabbage
fresh lemon juice
fresh dill
sour cream

Directions

1

Chop and fry bacon and drain.
2

Saute onion and celery.
3

Simmer first 11 ingredients until tender.
4

Puree vegetables and add to broth.
5

Saute grated beets and carrots in 2 tablespoons of butter and saute cabbage in 2 tablespoons of butter for 5 minutes.
6

Add to soup.
7

Simmer 15 more minutes.
8

Add lemon juice, taste for seasoning.
9

Just before serving, heat to boiling and add dill. Dish up with a spoonful of sour cream for each serving.
10

Serve with black bread and sweet butter.