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Borscht Beet Soup Recipe

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This recipe for Borscht Beet Soup is from Kim's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (16 ounce) package pork sausage (optional)
8 cups low so diim vegetable broth or 8 cups beef broth
3 Large beets peeled and diced small
3 carrots. peeled and shredded
3 medium baking potatoes . Peeled
1 tablespoon vegetable oil
1 medium onion chopped
1 (6 ounce can tomato paste
3/4 cup water
1/2 cabbage. cored and shredded
( medium size)
1 (8 ounce ) can diced tomatoes. Drained
5 garlic cloves. Minced Salt and pepper to taste
1 teaspoon granulated sugar or to taste
1/2 cup sour cream for topping optional
1 tablespoon parsley, chopped for garnish optional
Directions:
Directions:
Crumble the sausage into a skillet over
medium high heat , Cook and stir until no Longer pink. Remove from heat and
set aside.
Fill a large pot halfway with broth and
bring to a boil, If using sausage add to brother and bring back to a boil. Add the
beets and cook until they have lost their
color, Add the Carrots. Potatoes and garlic
Simmer until tender about 15 min Add the
cabbage and the can of diced tomatoes.
Heat the oil in a skillet over medium heat
Add the onion, And cook until tender. Stir
blended, Transfer to the pot simmer
Another 5-10 minutes, and adjust
seasoning salt. Pepper and sugar to your
liking Cover . Turn off heat and let soup
stand for about five minutes
Ladle into serving bowls, and ganish with
sour cream and fresh parsley
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
15 min

 

 

 

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