It’s called Spring Borscht, but be sure to make this in the Summer and Fall, when fresh beets can be found everywhere
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Ingredients
- 10 to 12 medium beets, cubed or shredded
- 1 medium onion, chopped
- 3 to 4 medium carrots, chopped
- 1 medium potato, peeled and chopped
- 1 small cabbage, shredded
- 2 tbsp fresh chopped dill 30 mL
- 1 tbsp pickling spice 15 mL
- 1 10-oz (284 mL) can tomato soup
- Low-fat sour cream for garnish
Instructions
- 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.
- Serves 6.
Notes
- 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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