Prep 10 mins
Cook 20 mins
I don't know that this is an authentic version, since it uses such handy ingredients, but it gets points from me for being quick and easy. Plus I like the way it tastes. You can serve this warm or chilled.
- 6 cups finely shredded cabbage (you can use coleslaw mix)
- 1 cup vegetable broth (beef broth ok)
- 1 (15 ounce) can great northern beans or 1 (15 ounce) can cannellini beans, rinsed and drained
- 1 (14 1/2 ounce) can diced tomatoes (undrained)
- 1 (14 1/2 ounce) cansliced beets (undrained)
- 1 (8 ounce) can tomato sauce
- 1 large onion, sliced (rings separated)
- 1⁄4 cup sugar
- 2 tablespoons vinegar
- 1⁄4 teaspoon dried dill (optional)
- 1⁄4 teaspoon pepper
- 6 tablespoons sour cream (optional)
- 6 fresh dill sprigs (for garnish) (optional)
- In a soup pot, mix together all ingredients except sour cream and dill sprigs.
- Bring to a boil, then reduce heat, cover, and simmer 18-20 minutes.
- Serve garnished with sour cream and dill sprigs.
My husband is Ukrainian and I made this tonight for him, as I do not like borsch. He said it was good and ate two bowls. It is not like the ones made from fresh beets and garden vegies in the fall, but he enjoyed it with fresh cream. It is a rather thick soup and the cream helps to make it more "soupy" in quality. Thankyou for this easy recipe.