Eastern European Soup and Sandwich

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine broth, cabbage, onions, potatoes, carrots, celery, and reserved beet liquid in medium saucepan. Cook covered over medium-high heat until vegetables are tender, 20 minutes.
  • Meanwhile, mash fish, butter, scallions, lemon juice, pepper and salt in small bowl. Spread pate on bread and cut each slice in half.
  • Trim radishes and slice cucumber. Arrange on platter with open-faced sandwiches.
  • To complete soup, stir in beets and dill. Ladle soup into mugs and top with sour cream. Serve hot soup with sandwiches and vegetables.
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