Easy Borscht

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Easy Borscht

Submitted by Irina, Monday, 28 December 2009

Description

Very simple and fast soup recipe. Omit optional sour cream for lenten or vegan version.

Ingredients

At a glance

Soups

Side Dish

Root Vegetables

Ethnic/Regional

Eastern European

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.

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