Borsch

Recipe by Ed Paulhus
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Scrub well beets (DO NOT PEEL THEM) Put in large pot with 8 cups water.
  • Bring to boil and then reduce to simmer and cook until tender.
  • (SAVE COOKING BEET WATER). When tender take slotted spoon and put beets immediately into cold water.
  • Slip skins off with your hands.
  • If you have a cuisinart, chop beets into tiny pieces.
  • If no cuisinart, then you will have to chop the beets up by hand.
  • Put chopped beets into pot, add fresh dill, chopped, 1 can Campbell's Tomato Zest soup (undiluted) and 6 cups of the cooking beet water.
  • If you want a thinner borscht use a little more of the beet water.
  • Stir well.
  • Serve with 1 tbsp. sour cream per individual serving.
  • Add salt to your own taste. I don't use any salt. ENJOY!