Easy Borscht
Description
Very simple and fast soup recipe. Omit optional sour cream for lenten or vegan version.
Ingredients
At a glance
Soups
Side Dish
Ethnic/Regional
Lenten Recipes
- 1 32 oz. canned diced beets
- 3 cups water
- 1 celery stalk
- 1 carrot, quartered
- 1 bay leaf
- 1 garlic clove, peeled
- 1/4 teaspoon peppercorns, whole
- 1/4 teaspoon salt
- 1 Tablespoon lemon juice
- 1 teaspoon sugar
- sour cream or dill sprigs
Methods/steps
- Drain beets reserving liquid. Set beets aside.
- In a large saucepan combine beet liquid, water, celery, carrot, bay leaf, garlic, peppercorns and salt. Bring to a boil. Cover, reduce heat and simmer 15 minutes.
- Remove vegetables and seasonings with a slotted spoon. Stir in reserved diced beets, lemon juice and sugar. Continue cooking 10 minutes or until heated through. Serve topped with sour cream and/or dill sprigs.
Additional Tips