Borscht

Name: Borscht
Ingredients: 1 tablespoon unsalted butter; 1 cup shredded cabbage; 3/4 pound roasted onions, peeled and chopped, reserving liquid; 3 1/2 cups beef broth; 1 cup pot roast gravy (leftover); 1 pound roasted beets, peeled and julienned, reserving liquid; 2 cups diced pot roast; 2 tablespoons red wine vinegar; Salt and pepper to taste; 2 tablespoons chopped fresh dill; Garnish: sour cream and dill sprigs

11 ingredients

5 steps

Ingredients

1 tablespoon unsalted butter
1 cup shredded cabbage
3/4 pound roasted onions, peeled and chopped, reserving liquid
3 1/2 cups beef broth
1 cup pot roast gravy (leftover)
1 pound roasted beets, peeled and julienned, reserving liquid
2 cups diced pot roast
2 tablespoons red wine vinegar
Salt and pepper to taste
2 tablespoons chopped fresh dill
Garnish: sour cream and dill sprigs

Directions

1

In a large heavy sauce pan over moderate heat, melt butter, add cabbage and cook until wilted.
2

Stir in onions and reserved liquid, the broth, the gravy, the beets and reserved liquid, the pot roast, the vinegar, and salt and pepper to taste.
3

Simmer the soup, stirring occasionally, for 10 minutes.
4

Stir in the chopped dill.
5

Ladle into warm bowls, spoon a dollop of sour cream onto each serving and garnish the soup with the dill sprigs.