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Spring Borscht Recipe

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This recipe for Spring Borscht is from The Just Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 medium beets, including stems and tops
1 c shredded cabbage
1 onion, chopped
1 potato, peeled and chopped
1 carrot, chopped
1 stalk celery, chopped
½ c green beans
6 c chicken or vegetable stock
¼ c ketchup or tomato juice
¼ c sour cream
1 tbsp flour
1 tbsp lemon juice
pinch of pepper
2 tbsp chopped fresh dill
Directions:
Directions:
Cut greens and stems from beets. Chop stems. Chop tops and set them aside (only use about ⅓ of tops). Peel beets and chop. In a large pot, combine beets, stems, cabbage, onion, potato, carrot, celery, and green beans. Pour in stock and ketchup or tomato juice. Boil for approx. 40 minutes until vegetables are tender and crisp. In a small bowl, whisk together sour cream, flour, lemon juice, and pepper. Stir slowly into soup. Stir chopped beet greens. Cook for 15 minutes. Stir in chopped dill.

Ladle soup into bowls and serve with a dollop of sour cream.

 

 

 

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