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Spring Borscht

It’s called Spring Borscht, but be sure to make this in the summer and  Fall, when fresh beets can be found everywhere

Serves 6
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Ingredients
  1. 10 to 12 medium beets, cubed or shredded
  2. 1 medium onion, chopped
  3. 3 to 4 medium carrots, chopped
  4. 1 medium potato, peeled and chopped
  5. 1 small cabbage, shredded
  6. 2 tbsp fresh chopped dill 30 mL
  7. 1 tbsp pickling spice 15 mL
  8. 1 10-oz (284 mL) can tomato soup
  9. Low-fat sour cream for garnish
Instructions
  1. Place vegetables and spices in a 4-quart (4 L) Dutch oven, cover with water and cook until tender. (the pickling spices can be tied in a cheesecloth or placed in a tea leaf holder.) Add the tomato soup. Serve with 1 tbsp (15 mL) of sour cream.
  2. Serves 6.
Notes
  1. Note: If the beets are mature, cook them in their skins, remove and cool. Pop off skins, cube or shred and add back to the soup.
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This recipe is available in the book The Complete Best of Bridge Cookbooks Volume Three.