Beet Borscht Recipe

By carol gorman

Ingredients

• 2 cups shredded fresh beets
• 1 cup shredded carrots
• 1 cup chopped onion
• 2 cups water
• 1/2 teaspoon salt
• 2 cans (14-1/2 ounces each) beef broth
• 1 cup shredded cabbage
• 1 tablespoon butter or margarine
• 1 tablespoon lemon juice
• Sour cream, optional

Preparation

Step 1

In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. Top each serving with a dollop of sour cream if desired.
Yield: 8 servings (2 quarts).

Originally published as Beet Borscht in Taste of Home
August/September 1996, p17