1 quart tomatoes peeled and quartered (28 oz canned)
1 celery stalk, sliced
salt and pepper to taste
1/3 cup butter
1/2 onion, chopped
1 tbsp sugar
1 1/2 tsp dill leaves, chopped
1 cup sour cream
Instructions
Cover potatoes and beets with water; add salt and
vinegar. Put on to boil; add carrots, beans and
peas. Add water to cover vegetables, boil 15
minutes. Add shredded cabbage, parsley and 1 tbsp
dill, 1/4 cup onions, tomatoes, celery, salt and
pepper, adding more water if necessary.
Boil 30 minutes longer. Melt butter in frying pan;
add the 1/2 onion and cook until onion is tender
but not brown. Add to soup with the 1 1/2 tsp dill
and sugar. Boil 10 minutes more. Remove from heat
and allow to rest for 1/2 hour. Add a little soup
to the sour cream, return to the soup pot and stir
well, place over low heat for few minutes until
heated through.
Originally Submitted
5/17/2024
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