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Borscht: Date Added: 25 Jul 2013
Listed in: Soup
Ingredients

8 cups beef broth
1 large onion, peeled, quartered
4 large beets, peeled, chopped
4 carrots, peeled, chopped
1 large russet potato, peeled, cut into 1/2-inch cubes
2 cups thinly sliced cabbage
3/4 cup chopped fresh dill
3 Tbsp red wine vinegar
1 cup sour cream
Salt and pepper to taste

Cooking Instructions

Bring 8 cups broth, beets, carrots, and potato; bring to boil in a large pot. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes.

Stir in cabbage and 1/2 cup dill; cook until cabbage is tender, about 15 minutes. Season to taste with salt and pepper. Stir in vinegar.

Ladle soup into bowls. Top with sour cream and remaining 1/4 cup dill.


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Visitor Comments (1):

Thanks Left by: Tom (11 Apr 2015)

 

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