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Russian Borscht Soup

With beets, carrots, cabbage and tomatoes, this recipe is great for gardeners like myself. Not only is it delicious, its bright crimson color is eye-catching on the table.
  • Total Time
    Prep: 15 min. Cook: 1 hour
  • Makes
    8 servings (2 quarts)

Ingredients

  • 2 cups chopped fresh beets
  • 2 cups chopped carrots
  • 2 cups chopped onion
  • 4 cups beef or vegetable broth
  • 1 can (16 ounces) diced tomatoes, undrained
  • 2 cups chopped cabbage
  • 1/2 teaspoon salt
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon pepper
  • Sour cream, optional

Directions

  • In a large saucepan, combine the beets, carrots, onion and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  • Add tomatoes and cabbage; cover and simmer for 30 minutes or until cabbage is tender. Stir in salt, dill and pepper. Top each serving with sour cream if desired.
Nutrition Facts
1 cup: 71 calories, 1g fat (0 saturated fat), 0 cholesterol, 673mg sodium, 14g carbohydrate (9g sugars, 4g fiber), 3g protein.

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