Beet Borscht Recipe
Ingredients
| Beets | 2 Cup (16 tbs), shredded | |
| Carrots | 1 Cup (16 tbs), shredded | |
| Onion | 1 Cup (16 tbs), chopped | |
| Water | 2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Beef broth | 2 Can (10oz) | |
| Shredded cabbage | 1 Cup (16 tbs) | |
| Butter/Margarine | 1 Tablespoon | |
| Lemon juice | 1 Tablespoon |
Directions
In a saucepan, bring the beets, carrots, onion, water and salt to a boil.
Reduce heat; cover and simmer for 20 minutes.
Add broth, cabbage and butter; simmer, uncovered, for 15 minutes.
Reduce heat; cover and simmer for 20 minutes.
Add broth, cabbage and butter; simmer, uncovered, for 15 minutes.
Chef
