Easy Beet Borscht Recipe
Ingredients
| 2 1-pound cans diced beets and juice | ||
| 1 10-ounce can beef bouillon | ||
| 4 green onions and tops, minced | ||
| Radishes | 7 , sliced | |
| 1/2 cucumber, peeled and sliced | ||
| Lemon juice | 2 Tablespoon | |
| Dill pickle | 1 Large, minced | |
| 2 potatoes, cooked and sliced | ||
| Sour cream | ||
Directions
Combine first 6 ingredients; mix well.
Refrigerate until thoroughly chilled.
Serve garnished with a dollop of sour cream, topped with potato slices and dill pickle bits.
Makes 6 to 8 servings.
Refrigerate until thoroughly chilled.
Serve garnished with a dollop of sour cream, topped with potato slices and dill pickle bits.
Makes 6 to 8 servings.
Chef
