Borsch(Beet Soup)

Name: Borsch(Beet Soup)
Ingredients: 6 c. consomme or stock (beef preferred); 6 medium size beets or 1 (No. 303) can beets; 1 large cabbage leaf; 1 large onion; 6 whole peppercorns; 2 Tbsp. butter or oleo; 1 Tbsp. vinegar; 1 Tbsp. flour; 1/2 c. sour cream

9 ingredients

3 steps

Ingredients

6 c. consomme or stock (beef preferred)
6 medium size beets or 1 (No. 303) can beets
1 large cabbage leaf
1 large onion
6 whole peppercorns
2 Tbsp. butter or oleo
1 Tbsp. vinegar
1 Tbsp. flour
1/2 c. sour cream

Directions

1

Simmer consomme or stock in open pot with the cabbage leaf. Add more water, if necessary. Also, cook onion and peppercorns in the stock. Strain and keep hot.
2

Peel beets and cut into matchstick pieces or coarsely grate.
3

Set aside 1 heaping tablespoonful of the beets mixed with 3 tablespoons water; this is for color.