Borscht Beet Soup #1
Cakes & Frosting Recipes
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Side Dish Recipes
7 cups Beef Bouillon or Consommé
Combine beef bouillon, cabbage, onions and peppercorns in a large saucepan and simmer for 45-minutes. Cool and strain mixture. Set broth aside and discard remaining onion, cabbage and peppercorns. Peel beets. Grate one beet with a fine grater. Place grated beet in a small bowl and mix with 3 Tbs. water and set aside. Cut remaining beets into julienne strips.
Melt butter In a heavy 2-quart pot. Add cut beets, and carrots and stir with a wooden spoon until vegetables are coated with the butter. Add sugar, vinegar and 1/4 cup bouillon. Cover pot tightly and simmer for 15 to 30-minutes, or until the vegetables are tender. If liquid cooks away, add a few more tablespoons of the bouillon.
Blend flour with some of the cooled bouillon to make a smooth, lump-free mixture. Add to cooked beets with remaining broth. Add reserved grated beets. Bring to a boil and ladle soup into bowls. Top with dill to taste, and add a heaping tablespoon of sour cream.
Makes 4 to 6 servings
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