Traveling Across
America

Borscht Beet Soup #2

Home >> Recipes >> Soup Recipes

Did You Know
Jokes
Puzzles
Tributes

Beef Recipes
Bison Recipes
Bread Recipes
Breakfast Recipes
Cakes & Frosting Recipes
Candy Recipes
Cookie Recipes
Cool Treat Recipes
Dessert Recipes
Drink Recipes
Lamb Recipes
Pastry Recipes
Pie Recipes
Pork Recipes
Poultry Recipes
Preserve Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes
Vegetarian Recipes

Ingredients:

3 cups uncooked shredded beets
1 cup finely chopped onion
1 quart cold water
1 1/2 teaspoons salt
dash of pepper
1 1/2 tablespoons butter or margarine
2 cups rich beef stock or 2 cups water plus 2 beef bouillon cubes
1 cup finely shredded cabbage
1 tablespoon lemon juice
1/2 cup thick soured cream

Directions:

Shred peeled beets, chop onions and cook in water in a covered saucepan until tender, about 20 minutes. Add Beef stock or additional water and bouillon cubes and cabbage and cook for 15 minutes, or until cabbage is tender. Ladle into warm soup plates and top each with a spoonful of soured cream.

Makes 6 servings

About Us | Contact Us | Did You Know Facts | Jokes | Puzzles | Recipes | Suggest a Site | Tributes

Copyright A View of America 1998 all rights reserved any and all content on this site is protected by law. Any use without written permission is strictly prohibited.