Red Cabbage Borscht

"This recipe differs slightly from the one already posted here, so I thought I would add it. I got this recipe 20 years ago, from a girl I used to work with. This makes a really "yummy" borscht (and I am usually so-so on the subject!)"
 
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photo by Debbwl photo by Debbwl
photo by Debbwl
Ready In:
40mins
Ingredients:
13
Serves:
4-6
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ingredients

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directions

  • Drain the beets, saving the liquid. Cut the beets into strips.
  • In a large saucepan, melt the butter & cook the onion until softened.
  • Add the garlic and cabbage; cooking & stiring until the cabbage is wilted.
  • Add the beets and the reserved liquid, tomatoes, water, vinegar, stock, sugar & dillweed.
  • Cover and simmer for about 30 minutes or until the cabbage is very soft.
  • Season with salt and pepper to taste. Serve & garnish with sour cream, if desired.

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Reviews

  1. A very nice Borscht. Made using Pam cooking spray in place of the butter. The red wine vinegar I used was a cabernet sauvignon wine vinegar. While a very nice soup felt it was lacking something. Ended up adding another teaspoon of dill and that helped. Will be making this again. Thanks for the post.
     
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