Russian Borscht

8 ingredients
7 steps

Ingredients

  • 2 c. fresh shredded beets
  • 1 c. shredded carrots
  • 1 c. chopped onion
  • 2 1/2 c. brown stock or 1 (10 1/2 oz.) can beef broth plus 1 can water
  • 1 c. coarsely chopped cabbage
  • 1 Tbsp. butter
  • 1 Tbsp. lemon juice
  • plain nonfat yogurt or dairy sour cream

Directions

  1. 1
    Cook covered the beets, carrots and onion in 2 1/2 cups boiling salted water for 20 minutes.
  2. 2
    Add brown stock, cabbage and butter. Cook an additional 15 minutes.
  3. 3
    Remove from heat.
  4. 4
    Stir in lemon juice.
  5. 5
    Serve hot or chilled with a dollop of plain yogurt.
  6. 6
    The soup is even better the second day.
  7. 7
    Serves 6 to 8.

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